Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Chopped green pepper |
1 tablespoon | Butter |
½ cup | Canned tomatos, drained and chopped |
1 \N | (8 oz.) can whole kernel corn |
2 tablespoons | Diced canned green chilies |
¼ teaspoon | Salt |
1 pounds | Sharp Cheddar or Monterey Jack cheese, or a combination of both |
¼ cup | Bread crumbs |
1 \N | Egg, lightly beaten |
Mexican Rarebit
Sliced pimento Minced parsley
In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley.