| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Casserole | 8 | Servings |
INGREDIENTS
| 3 | White, shoepeg corn | |
| approx. 3 cups | ||
| 1 | 4-oz chopped green chilis | |
| 1/4 | c | Skim milk |
| 1 | 8-oz FF or LF cream cheese | |
| 3 | T | Cumin |
| 2 | T | Chili powder |
| 1 | ds | Salt |
| Bread crumbs or LF cracker | ||
| crumbs | ||
| Paprika |
INSTRUCTIONS
From: <[email protected]> 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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