|
Recipe Of The Month
July 2000
| Ingredients: |
| Corn Mixture |
| 2
|
teaspoons butter or margarine |
| 1/4
|
cup finely chopped green onions |
| 2
|
(11-oz.) cans Green Giant® Mexicorn® Whole
Kernel Corn, Red and Green Peppers, drained |
| 1
|
(4.5-oz.) can Old El Paso® Chopped Green
Chiles, drained |
| 1
|
teaspoon honey or sugar |
| 1/2
|
cup sour cream |
| 1
|
(3-oz.) pkg. cream cheese, cut into 1-inch
cubes |
| Topping |
| 2
|
tablespoons butter or margarine |
| 1/2
|
cup Progresso® Plain Bread Crumbs
|
| 1
|
oz. (1/4 cup) shredded Monterey Jack cheese
|
|
Prep Time: 20 Minutes |
| Preparation Directions: |
| 1. |
Melt 2 teaspoons butter in large
skillet over medium heat. Add onions; cook and stir 1 minute or
until tender. Add corn and chiles; cook 2 to 4 minutes or until
thoroughly heated, stirring occasionally. |
| 2. |
Stir in honey. Add sour cream and
cream cheese; mix well. Cook 2 minutes or until cream cheese is
melted and sauce is bubbly, stirring occasionally. Remove from heat;
cover to keep warm. |
| 3. |
Meanwhile, melt 2 tablespoons
butter in small skillet over medium heat. Add bread crumbs; cook and
stir until light golden brown. |
| 4. |
Spoon corn mixture into serving
dish. Sprinkle with bread crumbs and Monterey Jack cheese.
|
8 (1/2-cup) servings
From: Old El Paso |
Recipe Archives
|
