Mexican cheese sauce

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.

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