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.