Guest guest Posted May 1, 2000 Report Share Posted May 1, 2000 * Exported from MasterCook * Mexican Cheese Melt with Corn Recipe By : American Wholefoods Cuisine Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 3/4 cup chopped green bell pepper 1 inch hot chili pepper -- optional 1 1/2 cups canned tomatoes -- or juice 1/2 teaspoon salt 3/4 teaspoon cumin 1/4 teaspoon cayenne -- (omit if hot pepper is used) 1 1/2 cups corn kernels 1 1/2 tablespoons whole wheat flour 1/4 cup milk 2 cups shredded monterey jack cheese -- cheddar, or preferably a combination of these cheeses Heat oil in a saucepan. Add green peppers and chili and saute until wilted, about 5 minutes. Add tomato, seasonings, and corn, bring to a boil, and simmer for 5 minutes. Make a paste of flour and milk and stir into hot tomato mixture. Simmer, stirring, about 5 minutes until thickened. Just before serving stir in cheese to melt. To be served over plain tacos, bean tacos, or on a tortilla with poached egg on top; over rice or rice crackers; on toast, or as a sauce over steamed vegetables, particularly cauliflower, broccoli, green beans, or potatoes. KES 4/30/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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