Johnnie, maybe this is what your talking about.

Chile cheese squares

4 oz chopped green chilies (I use more and I try and use fresh that I roast and chop)

1 (8 oz) block of sharp cheese- grated

6 eggs slightly beaten
1/2 cup milk mixed with egg
1/2 tsp. cumin
Salt and Pepper to taste
Salsa

I seed and roast 3=5 New Mexico green chilies and chop roughly depending on size. Distribute in the bottom of a 9 inch square baking pan
top with grated cheese and pour seasoned egg mixture over all. Bake uncovered in 350 degree oven until set...about 40-50 minutes. Top with salsa

We cut in small squares and serve on top of triscuits for appetizers, or large squares and serve with refried beans for a light supper.

I also make my own simple salsa, when I make this, because i like to use the fresh green chilies in my salsa, but I try and use some previously made, since the salsa is far better if it sits a day. But here is my recipe for simple salsa.

1 (28 oz) can of crushed tomatoes
1 (14 oz) can of chunky style crushed tomatoes
1/2 mild onion
1 or 2 seeded, roasted green chilies
1/2 tsp cumin or to taste
handful of fresh cilantro (optional)
1-2 chopped canned jalpeno's, depending on the level of heat you like.

Mix large can of tomatoes, onion, green chilies,jalapenos, cumin and cilantro in the blender and blend just to combine and chop the onion. Then add the can of chunky stle tomatoes for texture. Makes a good bit. It goes well with chips, and also if you melt velveeta and add this, makes good queso dip.