Southwestern Monterey Jack & Shells Casserole

Makes 6 (1 cup) servings.

Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) half-and-half
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon salt
8 ounces pepper Jack cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

HEAT oven to 350°F. Spray 8-inch square (2-quart) baking dish with no stick cooking spray.
COOK pasta shells according to package directions. Drain.
HEAT half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chilies and salt. Add cooked pasta; toss to coat.
SPREAD half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
SPRINKLE crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.

Tip:
If the cheese in this recipe is too hot for your taste, substitute 4 ounces Monterey Jack cheese for the 4 ounces pepper Jack cheese.

Spanish Macaroni Skillet

6 servings

Ingredients:
1 package uncooked dried elbow macaroni
1/2 cup milk
1 large egg
1 can chopped green chilies, drained
1 tablespoon butter or margarine
1 cup pepper Jack cheese, shredded
1 can pinto beans, rinsed, drained
1 cup fresh chunky salsa, drained
Sour Cream, if desired

COOK macaroni according to package directions. Drain. Set aside.
BEAT milk and egg in medium bowl with fork. Stir in cooked macaroni and chilies.
MELT butter in 10-inch nonstick skillet until sizzling; add macaroni mixture. Cover; cook over low heat until set (12 to 15 minutes). Remove from heat; let stand 5 minutes.
INVERT onto large serving plate or spoon onto individual serving plates. Top with cheese, beans and salsa. Dollop with sour cream, if desired.