| 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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