SOUTHWESTERN MONTEREY JACK & SHELLS

By cecelia26_

Ingredients

• 7 ounces (3 cups) uncooked dried
• pasta shells
• 1/2 pound sliced Land O Lakes® Deli
• Jalapeño Jack Cheese
• 1 pint (2 cups) Land O Lakes® Half & Half
• 4 ounces cream cheese, softened
• 1 (4-ounce) can chopped green
• chiles, drained
• salt
• 1/3 cup crushed nacho-flavored tortilla chips

Details

Adapted from landolake.com

Preparation

Step 1

Preheat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

Cook pasta shells according to package directions. Drain.

Meanwhile, stack cheese slices; coarsely chop. Set aside.

Heat half & half in 4-quart saucepan over medium-high heat 3-4 minutes or until half & half just comes to a boil. Add cream cheese, stirring until mixture is smooth and thickened. Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.

Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.

Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.