1 can (4 ounces) chopped green chilies, well-drained
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixing bowl. Add warm water and corn oil; beat 2 minutes at medium speed of electric mixer. Add 1 cup flour; beat 2 minutes longer. Stir in cheese, chilies and enough remaining flour to form a soft dough.
Knead on a lightly floured surface until smooth, about 6 to 8 minutes. Cover; let rest 10 minutes.
Shape dough into a ball. Place in a greased 2-quart casserole dish that has been sprinkled with cornmeal. Cover; let rise in a warm, draft-free place until doubled in size, about 40 minutes.
Bake at 375°F for 35 to 40 minutes or until browned and loaf sounds hollow when bottom is tapped. Remove from dish immediately and cool on wire rack.