In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
Heat lightly greased skillet or griddle over medium heat. Spoon 1 tablespoon batter on griddle for each pancake. Cook 2 to 3 minutes on each
side, turning once. Serve immediately topped with salsa, remaining cheese and sliced green onions.
Makes 20 appetizers.