Southwestern Hot Browns

4 large thick cornbread squares
1 pound roasted turkey slices
1 (4.5-ounce) can chopped green chiles
Cheese Sauce*
1 cup (4 ounces) shredded sharp Cheddar cheese
8 bacon slices, cooked
2 large tomatoes, sliced and halved

Place cornbread on baking sheet, and broil 3 inches from heat until toasted, turning once.
Arrance 2 halves cornbread in each of 4 lightly greased individual baking dishes. Top cornbread evenly with green chiles over turkey before adding Cheese Sauce. Sprinkle shredded sharp Cheddar cheese evenly over sauce.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

Yield: 4 servings

Cheese Sauce

1/2 cup butter or margarine
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Remove from heat.

Yield: Makes about 4 cups