Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| ½ cup | Diced red bell pepper |
| ½ cup | Finely chopped onion |
| ¾ cup | Whole kernel corn |
| 4 ounces | Diced green chilies |
| 1 cup | Sour cream |
| 8 ounces | Cream cheese, softened |
| 1 | 2 tsp. chili powder |
| 1 | 2 tsp. ground cumin Cayenne pepper to taste Salt and freshly ground black pepper to taste Tortilla chips |
| 4 slices | Bacon, fried crisp, drained and crumbled |
| 2 cups | Shredded Monterey Jack cheese (8 oz.) Chili powder and cayenne pepper Thinly sliced jalapeno peppers |
In large skillet heat oil and saute red pepper, onion and corn until soft. Stir in green chilies. In medium bowl, blend together sour cream, cream cheese, chili powder, cumin, cayenne, salt and pepper.
Fold mixture into sauteed vegetables. Place chips on two 10 inch ovenproof platters. Cover chips with vegetable mixture. Sprinkle crumbled bacon and cheese on top. Add additional chili powder and cayenne pepper, if desired. Arrange jalapeno peppers on top. Broil for 2-3 minutes or until cheese melts. Submitted By BARRY WEINSTEIN On 03-25-95