Mexican cheese sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| ¾ | cup | Chopped Anaheim pepper |
| 1 | tablespoon | Chopped jalapeno pepper |
| 1 | cup | Frozen whole kernel corn |
| ¾ | teaspoon | Ground cumin |
| 1 | cup | Tomato juice |
| 1 | tablespoon | All-purpose flour |
| 1 | teaspoon | Cornstarch |
| ¼ | cup | Skim milk |
| 1 | cup | Shredded reduced-fat sharp Cheddar cheese, (4 ounces) |
| ½ | cup | Shredded reduced-fat Monterey Jack cheese, (2 ounces) |
Directions
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: 2-¾ 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@... on Jan 28, 1997.
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