Mexican rarebit

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.

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