1 1/2 c. shredded Monterey Jack cheese with jalapeno peppers
1 (6 oz.) pkg. Stove Top stuffing
1 2/3 c. water
1 sm. tomato, chopped
3/4 c. picante sauce (med.)
1 med. onion, chopped
1 med. green pepper, chopped
2 tbsp. vegetable oil
2 c. cooked chicken
1 (7 oz.) can whole kernel corn, drained

Preheat oven to 375 degrees. Prepare stuffing according to package directions. Spoon into 11 x 7 inch greased baking dish. Cook onion and green pepper until tender. Stir in chicken, tomato, corn and picante sauce. Spoon over stuffing. Bake 15 minutes. Cover with cheese and bake 5 minutes.