Instructions: Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts.

Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits.

Makes 6 servings.

Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times.

Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450 for 10 to 12 minutes or until lightly browned.

Makes 1 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.