Mexican rarebit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Chopped green pepper |
| 1 | tablespoon | Butter |
| ½ | cup | Canned tomatos, drained and chopped |
| 1 | (8 oz.) can whole kernel corn | |
| 2 | tablespoons | Diced canned green chilies |
| ¼ | teaspoon | Salt |
| 1 | pounds | Sharp Cheddar or Monterey Jack cheese, or a combination of both |
| ¼ | cup | Bread crumbs |
| 1 | Egg, lightly beaten | |
Directions
Mexican Rarebit
Sliced pimento Minced parsley
In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley.
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