MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chilies Rellenos Casserole
Categories: Chilies, Herbs, Cheese, Poultry, Breads
Yield: 8 servings

2 tb Butter
2 Poblano peppers; seeded,
- coarse chopped
1 sm Onion; fine chopped
2 tb A-P flour
1 ts Ground cumin
1 ts Smoked paprika
1/4 ts Salt
2/3 c Milk
8 oz Cream cheese; in cubes
2 c Shredded pepper jack cheese
2 c Coarse shredded rotisserie
- chicken
4 oz Can chopped green chilies
17 oz (2 boxes) cornbread/muffin
- mix

Set oven @ 350ºF/175ºC.

In a large skillet, heat butter over medium-high heat.
Add peppers and onion; cook and stir until peppers are
tender, 4-6 minutes.

Stir in flour and seasonings until blended; gradually
stir in milk. Bring to a boil, stirring constantly; cook
and stir until thickened, about 1 minute. Stir in cream
cheese until blended. Add pepper jack, chicken and green
chiles; heat through, stirring to combine. Transfer to a
greased 11" X 7" baking dish.

Prepare cornbread batter according to package

directions. Spread over chicken mixture. Bake,
uncovered, until golden brown and a toothpick inserted
in topping comes out clean, 35-40 minutes. Let stand 10
minutes before serving.

Erica Ingram, Lakewood, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven-Baked Shrimp & Grits
Categories: Seafood, Grains, Vegetables, Cheese
Yield: 6 servings

32 oz Chicken broth
1 c Quick-cooking grits
10 oz Can diced tomatoes & green
- chilies; drained
1 c Shredded Monterey Jack
- cheese
1 c Shredded Cheddar cheese;
- divided
Fresh ground pepper
2 tb Butter
1 md Bell pepper; chopped
1 md Onion; chopped
1 lb Uncooked U-40 shrimp; peeled
- deveined
2 cl Garlic; minced

Set oven @ 350oF/175oC.

In a 13" X 9" or 2 1/2 qt. baking dish, combine broth
and grits. Bake, uncovered, until liquid is absorbed and
grits are tender, 30-35 minutes.

Stir in tomatoes, Monterey Jack cheese and 1/2 cup
cheddar cheese. Bake, uncovered, until heated through,
about 10 minutes. Sprinkle with pepper and remaining
cheese; let stand 5 minutes.

In a large skillet, heat butter over medium-high heat;
saute green pepper and onion until tender, 6-8 minutes.
Add shrimp and garlic; cook and stir until shrimp turn
pink, 2-3 minutes. Spoon over grits.

Jerri Gradert, Lincoln, Nebraska

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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