2 (12 oz) can refrigerated biscuits (cut in quarters)
1-1/2 c Mexican cheese
1-1/2 c Mozarella cheese
1 stick melted butter
1 (4.5 oz) can chopped green chilies
1-1/2 tsp dried parsley
optional: chopped cilantro and jar of jalapenos
Heat oven to 350 degrees.
Grease bundt pan.
Mix butter, cheeses, green chilies, and parsley in a bowl (optional: cilantro and jalapenos).
Cut biscuits into quarters. Place biscuits in mixing bowl with other ingredients and blend.
Place in Bundt pan and gently pat down to even it out.
Bake 30 minutes. Serve with chili or soup.