Serves 12

Prep time 5 min.

Cook time 35 min.

Ingredients

3 cups shredded Monterey Jack cheese, divided

4 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Sweet White Shoepeg Corn, well drained

1 can (7 oz.) diced mild green chilies, drained

4 oz. cream cheese, cut into 8 pieces

2 Tbsp. all-purpose flour

2 tsp. chili powder

1 tsp. cumin

3/4 cup milk

Optional Toppings

Tomato, green onions

Directions

  1. Heat oven to 400°F. Stir together 2 cups shredded cheese and remaining ingredients except toppings in a 9 x 13-inch baking dish. Cover; bake 20 minutes.

  2. Uncover and stir. Sprinkle with 1 cup cheese and toppings, if desired. Bake 10 minutes, until edges bubble.

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