Yield: 6 Servings
Measure | Ingredient |
---|---|
12 ounces | Cream cheese -- cut in |
\N \N | Cubes |
¼ cup | 2% low-fat milk |
5 tablespoons | Butter |
5 cups | Mashed potatoes -- plain |
4 \N | Jalapeno peppers |
\N \N | Seeded and minced -- (see |
\N \N | Note) |
1½ cup | Corn -- cooked and drained |
2 teaspoons | Salt |
2 teaspoons | White pepper |
Preheat oven to 350 degrees. Butter a 13-by-9-inch glass baking dish.
Place the cream cheese milk and butter in a saucepan and cook, stirring, over low heat until the cheese has melted. Place mashed potatoes in a large bowl and stir in cheese mixture. Add the jalapenos, corn salt and pepper. Mix well and soon into the baking dish. Bake about 30 minutes. NOTE: wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skins. Typed by: Brenda Adams<adamsfmle@...>, please let me know if there are errors. Posted to mc-recipe 8/15/96 Source: Linda Glick Conway: Country Inns and Back Roads Cookbook, recipe comes from Grant Corner Inn in Santa Fe, New Mexico
Recipe By : Grant Corner Inn, Santa Fe, New Mexico