Cheesy Steak and Green Chili Souffl Ol

1 lb. Monterey Jack cheese, shredded

2 (4 oz.) cans diced green chilies

1 cup milk

4 whole eggs

3 Tablespoons flour

1 teaspoon salt

Preheat oven to 350 degrees.

Butter bottom and sides of a 9x13x2-inch glass baking dish.

Drain green chilies and spread over the bottom of buttered dish.

Sprinkle 1/3 of the cheese over the chilies.

Cut frozen Taquitos in half and layer evenly over the cheese, then top with remaining cheese.

In a blender, combine milk, eggs, flour and salt, then pour evenly over cheese and Taquitos.

Bake about 1 hour or until top is golden brown.

Serve with a scoop of your favorite salsa if you like.

Recipe makes about 12 servings.