Hot Pepper Jack
CHICKEN TORTILLA CASSEROLE
12 oz. boneless, skinless chicken breasts,     cut in bite size pieces 3/4 cup chopped onion 1 tablespoon butter 1 15-oz. can tomato sauce 1 4-oz. can mild chopped chili peppers 1 tablespoon chili powder 1 teaspoon cumin 1 cup dairy sour cream 1 cup (4 oz.) shredded Wisconsin     Cheddar cheese 1 cup (4 oz.) shredded Wisconsin     Hot Pepper Jack cheese 5 10-inch flour tortillas 2 cups whole kernel corn, drained 1/2 cup (2 oz.) shredded Wisconsin     Hot Pepper Jack cheese
Preheat oven to 375¡F.  Lightly grease a 2-quart casserole dish.  In large skillet over medium heat, sautŽ powder and cumin.   Simmer over low heat for 15 minutes.  Meanwhile, in medium bowl, combine sour cream, Cheddar cheese and 1 cup Hot Pepper Jack cheese.  Place one tortilla in casserole dish and cover with 1/5 of the chicken mixture, ¸ cup corn and 1/4 of the sour cream mixture.  Repeat layers three more times.  On top of last tortilla, place remaining chicken mixture and ¸ cup Monterey Jack cheese.  Bake for 35 minutes until light brown and bubbly.  Makes 8 servings.
Tip: Hot Pepper Jack is easier to cut and shred when taken directly from refrigeration.  Measure cheese by weight, especially if it is shredded or cubed.

MEXICAN CHIP CASSEROLE

3/4 cup finely chopped onion 2 tablespoons butter 1 can (15 oz.) tomato sauce 1 can (4 oz.) diced green chilies 2 teaspoons cumin 1 teaspoon salt 1/4 teaspoon red pepper 1 package (8 oz.) tortilla chips,     coarsely crushed 2 cups (8 oz.) shredded Wisconsin     Hot Pepper Jack cheese 1 pound ground beef, cooked and drained 1 cup dairy sour cream 1/cup (2 oz.) shredded sharp     Wisconsin Cheddar cheese

Preheat oven to 350¡F.  SautŽ onion in butter until transparent.   Add sauce, chilies, cumin, salt and red pepper.  Simmer uncovered, 10 minutes.   Layer in buttered 9-inch square baking dish half of the following:  tortilla chips, Hot Pepper Jack cheese, beef and sauce.  Repeat once.  Bake for 20 minutes.  Remove from oven and spread sour cream on top.  Sprinkle with Cheddar cheese.  Bake an additional 5 to 10 minutes.  Makes 6 to 8 servings.

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