2 c. milk
1 c. uncooked instant farina
1/2 tsp. crushed red pepper
1/4 tsp. salt
4 oz. coarsely shredded cheddar or Monterey Jack cheese (1 c.)
1 (4 oz.) can chopped green chilies, drained
1/2 c. bottled salsa

Line a cookie sheet with foil. Heat milk in 1 quart saucepan over medium heat just until small bubbles start to form around edge (do not boil). Add farina, crushed pepper and salt. Stir constantly 30 seconds until mixture begins to thicken. Add 1/2 cup cheese, stir until blended. Immediately pour mixture onto lined cookie sheet and spread into a 3/4" thick, 12"x10" rectangle. Let cool 10 minutes. Preheat oven to 425 degrees. Grease 8" or 9" shallow baking dish. With sharp knife cut cooled farina mixture into 1 1/2" squares or diamonds. Arrange half, overlapping slightly, in bottom of prepared dish. Sprinkle with half the chilies, then 1/4 cup cheese and 1/4 cup salsa. Repeat each layer once with remaining ingredients. Bake 10 minutes or until cheese is melted and bubbly. Makes 4 servings.