| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
cn |
White; shoepeg corn (approx. 3 cups) |
| 1 |
cn |
(4-oz) chopped green chilis |
| 1/4 |
c |
Skim milk |
| 1 |
pk |
(8-oz) FF or LF cream cheese |
| 3 |
tb |
Cumin |
| 2 |
tb |
Chili powder |
| 1 |
ds |
Salt |
|
|
Bread crumbs or LF cracker crumbs |
|
|
Paprika |
INSTRUCTIONS
From: <MMULKIN@VM.TULSA.CC.OK.US>
Date: 06 Aug 96 16:54:05 UTC
Melt cream cheese in saucepan with milk. Add green chilis, cumin, chili
powder and dash of salt in melted cream cheese. Add corn. Place in baking
dish. Cover with crumbs and top with paprika. Bake 350 degrees for 20
minutes or until bubbling.
This is a good side dish with spanish rice or burritos. I also like to
make this for pot-luck dinners as it gets rave reviews and recipe requests.
Happy eating!
fatfree digest V96 #217
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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