2 packages refrigerated buttermilk biscuits
1 cup shredded Colby and Monterey jack cheese blend
1 cup shredded cheddar cheese
1 can (4 ounce size) chopped green chiles, drained
Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish or bundt pan with nonstick cooking spray. Separate the biscuit dough into 16 biscuits. Cut each biscuit into 6 pieces and place in a large bowl. Add the cheeses and chiles. Toss until well mixed. Spoon into the baking dish and sprinkle with any cheese remaining in the bowl. Bake for 25 to 30 minutes or until the biscuits are golden and cooked through. Let stand 10 minutes. Pull apart and serve.