Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Onions; finely chopped |
2 \N | Stalks celery; finely chopped |
1 can | (13-3/4 oz) chicken broth |
1 can | (15 oz) whole kernel corn; drained |
2 cans | (4 oz) chopped green chiles |
1 \N | Jalapeno; minced |
1 tablespoon | Dry parsley (or 3 Tbsp. fresh minced) |
2 tablespoons | Fresh cilantro |
½ teaspoon | Salt |
¼ teaspoon | Poultry seasoning |
¼ teaspoon | Dried Italian seasoning |
¼ teaspoon | Pepper |
1 pack | (16 oz) cornbread stuffing |
¼ cup | Reduced fat shredded cheddar cheese, Monterey Jack or combination |
Spray Crockpot with nonstick spray vegetable coating. Combine all ingredients, except cheese, in large mixing bowl; stir to blend well. Spoon into Crockpot. Cover, cook on low 6 to 8 hours. Sprinkle with cheese just before serving. Makes 14 servings.
Posted to CHILE-HEADS DIGEST V4 #210 by Coyote Moon <coyote@...> on Nov 21, 1997