Recipes from Mexico :: Mexican Appetizers and Snacks
3 Tbsp. chopped green bell pepper
1 Tbsp. butter
1/2 c. canned tomatoes, drained and chopped
1 (8 ounce) can whole-kernel corn
2 Tbsp. diced canned green chiles
1/4 tsp. salt
1 lb. sharp Cheddar or Monterey jack cheese
1/4 c. bread crumbs
1 egg, lightly beaten
Sliced pimento
Minced parsley
In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and add tomatoes, corn, chiles, 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 pimiento and minced parsley, and serve over toast.
