| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Mexican |
Appetizer, Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Bell pepper |
| 2/3 |
c |
Cheddar cheese, shredded |
| 1/2 |
c |
Whole kernel corn |
| 6 |
oz |
Cream cheese, softened |
| 3 |
tb |
Milk |
| 2 |
|
Green onions, sliced |
| 1 1/2 |
ts |
Chili powder |
|
|
Crackers or raw vegetables, if desired |
INSTRUCTIONS
Cut 1/2-inch slice from top of bell pepper and remove stem; chop remaining
pepper top and set aside. Remove seeds and membrane from pepper. If
necessary, cut thin layer from bottom of pepper so it rests flat on serving
plate.
Mix chopped pepper, the Cheddar cheese, corn, cream cheese, milk, onions
and 1 1/2 teaspoons chili powder. Fill pepper with cheese mixture. Sprinkle
with chili powder. Cover and refrigerate until serving time. Serve with
crackers.
MC formatted by Brenda Adams
Recipe by: Betty Crocker's Easy Mexican Posted to MC-Recipe Digest V1 #610
by Badams <adamsfmle@sprintmail.com> on May 13, 1997
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