1 cup pearl barley
3 cups water
4 cups shredded Monterey Jack or Cheddar cheese, divided
1-1/2 cups sour cream
1 can (7 ounces) chopped green chiles
1 tsp minced garlic

In medium saucepan with lid bring water to a boil. Add barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool slightly.

Combine barley, 3 cups shredded cheese, sour cream, garlic and chiles in large bowl.

Spray a deep 10-inch pie plate with non-stick cooking spray.

Pour barley mixture into pie plate. Sprinkle with remaining 1 cup shredded cheese.

Bake in preheated 350? F oven for 30 to 35 minutes.

Makes 6 servings.