Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| ¾ cup | Chopped Anaheim pepper |
| 1 tablespoon | Chopped jalapeno pepper |
| 1 cup | Frozen whole kernel corn |
| ¾ teaspoon | Ground cumin |
| 1 cup | Tomato juice |
| 1 tablespoon | All-purpose flour |
| 1 teaspoon | Cornstarch |
| ¼ cup | Skim milk |
| 1 cup | Shredded reduced-fat sharp Cheddar cheese, (4 ounces) |
| ½ cup | Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
Coat a saucepan with cooking spray, and place over medium heat until hot.
Add peppers, and saute 3 minutes. Add corn, cumin, and tomato juice, and simmer 5 minutes.
Place flour and cornstarch in a bowl. Gradually add milk, blending with a wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and stir in cheeses. Yield: 2-¾ cups (serving size: 1 tablespoon).
Per serving: 400 Calories; 13g Fat (34% calories from fat); 26g Protein; 34g Carbohydrate; 37mg Cholesterol; 959mg Sodium Recipe by: Cooking Light
Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.