| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Meatless | 2 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 3/4 | c | Chopped Anaheim pepper |
| 1 | tb | Chopped jalapeno pepper |
| 1 | c | Frozen whole kernel corn |
| 3/4 | ts | Ground cumin |
| 1 | c | Tomato juice |
| 1 | tb | All-purpose flour |
| 1 | ts | Cornstarch |
| 1/4 | c | Skim milk |
| 1 | c | Shredded reduced-fat sharp Cheddar cheese, (4 ounces) |
| 1/2 | c | Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
INSTRUCTIONS
Coat a saucepan with cooking spray, and place over medium heat until hot. Add peppers, and saute 3 minutes. Add corn, cumin, and tomato juice, and simmer 5 minutes. Place flour and cornstarch in a bowl. Gradually add milk, blending with a wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and stir in cheeses. Yield: 2-3/4 cups (serving size: 1 tablespoon). Per serving: 400 Calories; 13g Fat (34% calories from fat); 26g Protein; 34g Carbohydrate; 37mg Cholesterol; 959mg Sodium Recipe by: Cooking Light Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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