| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 2 | Onions; finely chopped | |
| 2 | Stalks celery; finely chopped | |
| 1 | cn | (13-3/4 oz) chicken broth |
| 1 | cn | (15 oz) whole kernel corn; drained |
| 2 | cn | (4 oz) chopped green chiles |
| 1 | Jalapeno; minced | |
| 1 | tb | Dry parsley (or 3 Tbsp. fresh minced) |
| 2 | tb | Fresh cilantro |
| 1/2 | ts | Salt |
| 1/4 | ts | Poultry seasoning |
| 1/4 | ts | Dried Italian seasoning |
| 1/4 | ts | Pepper |
| 1 | pk | (16 oz) cornbread stuffing |
| 1/4 | c | Reduced fat shredded cheddar cheese, Monterey Jack or combination |
INSTRUCTIONS
Spray Crockpot with nonstick spray vegetable coating. Combine all ingredients, except cheese, in large mixing bowl; stir to blend well. Spoon into Crockpot. Cover, cook on low 6 to 8 hours. Sprinkle with cheese just before serving. Makes 14 servings. Posted to CHILE-HEADS DIGEST V4 #210 by Coyote Moon <coyote@usaor.net> on Nov 21, 1997
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