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Mexican Rarebit

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Submitted by loosescrew1

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML GREEN BELL PEPPERS
chopped
1 15
TABLESPOON ML BUTTER
½ 118
CUP ML TOMATOES, CANNED
drained and chopped
8 231.2
OUNCES ML/G CORN
whole, kernel
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
canned, diced
¼ 1.3
TEASPOON ML SALT
1 453.6
POUND G CHEDDAR CHEESE, VERY OLD, SHARP
or monterey jack, or combonation
¼ 59
CUP ML BREAD CRUMBS
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 375 68% 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?
Trans-fat Free
 
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