FONDUE MONTEREY

10 slices white bread, crusts removed
soft butter
12 oz. can whole kernel corn, drained
7 oz. can whole green chiles
2 1/2 to 3 cups grated jack cheese
4 eggs, slightly beaten
3 cups milk
1 tsp. salt

Spread bread with butter and cut slices in half. Arrange half of the slices in a buttered (or PAM) shallow baking dish. Cover with half the corn. Seed chiles and cut into strips. Arrange half the strips over the corn; sprinkle with half the grated cheese. Repeat layers. Combine eggs with milk and salt, and pour over all, evenly.

Cover and refrigerate 4 hours or longer.

Bake uncovered at 350 degrees for 45 to 60 min. or until puffy and brown.

NOTE: for our group I increased the eggs and milk a bit...added 2 eggs and 1/2 to 1 c. milk