| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Mexican |
Vegetables, Soups, Mexican, Cheese |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion; Chopped, 1 Small |
| 1 |
tb |
Margarine Or Butter |
| 2 |
c |
Chicken Broth |
| 2 |
tb |
Green Chiles; Canned, * |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Zucchini; Small, Chopped |
| 8 3/4 |
oz |
Whole Kernel Corn; Drained |
| 1 |
c |
Milk |
| 2 |
oz |
Cheese; Monterey Jack, ** |
|
|
Nutmeg; Ground |
|
|
Parsley; Snipped |
INSTRUCTIONS
GARNISHES
* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.
From Betty Crocker's "Southwest Cooking" and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
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