Mexican Rarebit
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
green bell peppers
chopped |
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
tomatoes, canned
drained and chopped |
|
| 8 | ounces |
corn
whole, kernel |
|
| 2 | tablespoons |
green chili peppers
canned, diced |
|
| ¼ | teaspoon |
salt
|
|
| 1 | pound |
cheddar cheese, very old, sharp
or monterey jack, or combonation |
|
| ¼ | cup |
bread crumbs
|
|
| 1 | each |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
green bell peppers
chopped |
|
| 15 | ml |
butter
|
|
| 118 | ml |
tomatoes, canned
drained and chopped |
|
| 231.2 | ml/g |
corn
whole, kernel |
|
| 3E+1 | ml |
green chili peppers
canned, diced |
|
| 1.3 | ml |
salt
|
|
| 453.6 | g |
cheddar cheese, very old, sharp
or monterey jack, or combonation |
|
| 59 | ml |
bread crumbs
|
|
| 1 | each |
eggs
lightly beaten |
|
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.
