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Mexican Rarebit

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons green bell peppers
chopped
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1 tablespoon butter
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½ cup tomatoes, canned
drained and chopped
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8 ounces corn
whole, kernel
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2 tablespoons green chili peppers
canned, diced
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¼ teaspoon salt
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1 pound cheddar cheese, very old, sharp
or monterey jack, or combonation
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¼ cup bread crumbs
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1 each eggs
lightly beaten
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Ingredients

Amount Measure Ingredient Features
45 ml green bell peppers
chopped
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15 ml butter
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118 ml tomatoes, canned
drained and chopped
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231.2 ml/g corn
whole, kernel
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3E+1 ml green chili peppers
canned, diced
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1.3 ml salt
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453.6 g cheddar cheese, very old, sharp
or monterey jack, or combonation
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59 ml bread crumbs
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1 each eggs
lightly beaten
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Directions

In the top of a double boiler, sauté green pepper in butter until tender.

Place over hot water and add tomatos, corn, chilies, salt and cheese.

Stir until well-blended and cheese is melted.

Blend in crumbs and egg.

Cook and stir until mixture is thickened.

Put in a chafing dish, garnish with sliced pimento and minced parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 37568% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 669mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 43g
Vitamin A 19% Vitamin C 14%
Calcium 57% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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