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Ingredients
- 2 c. lowfat milk
- 1 c. uncooked instant farina
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 4 ounce. coarsely shredded cheddar or possibly Monterey Jack cheese (1 c.)
- 1 (4 ounce.) can minced green chilies, liquid removed
- 1/2 c. bottled salsa
Directions
- Line a cookie sheet with foil. Heat lowfat milk in 1 qt saucepan over medium heat just till small bubbles start to create around edge (don't boil). Add in farina, crushed pepper and salt. Stir constantly 30 seconds till mix begins to thicken. Add in 1/2 c. cheese, stir till blended. Immediately pour mix onto lined cookie sheet and spread into a 3/4" thick, 12"x10" rectangle. Let cold 10 min. Preheat oven to 425 degrees. Grease 8" or possibly 9" shallow baking dish. With sharp knife cut cooled farina mix into 1 1/2" squares or possibly diamonds. Arrange half, overlapping slightly, in bottom of prepared dish. Sprinkle with half the chilies, then 1/4 c. cheese and 1/4 c. salsa. Repeat each layer once with remaining ingredients. Bake 10 min or possibly till cheese is melted and bubbly. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 96 | 28% |
| Total Fat 10.89g | 14% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 505mg | 21% |
| Potassium 379mg | 11% |
| Total Carbs 44.15g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 7.32g | 5% |
| Protein 16.56g | 26% |
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