Texas Torte

2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1/2 cup milk
1 (4 oz) can chopped green chilies
1/2 lb sharp Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated

To eggs, add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour into a flat well greased 8 x 12 inch Pyrex baking dish and bake at 350 for about 35 minutes. Cut into tiny squares and serve as hot hors d'œuvre. Makes 96 squares.

The first time I had this was a few weeks ago. Someone made it for the Sunday School class we were attending at the time. The lady serving the finger food breakfast gave me the recipe and said it was from Southern Sideboards. The recipe says to serve as an hors d'oeurve or appetizer but we enjoyed it as a breakfast food at room temp.