|Coarse yellow cornmeal||1 Cup (16 tbs) (3 Measures)|
|Onion soup mix||1 1⁄4 Ounce (1 Envelope)|
|Cold water||3 Cup (48 tbs)|
|Canned mild chopped green chilies||4 Ounce, drained (1 Can)|
|Whole kernel corn||1⁄2 Cup (8 tbs)|
|Finely chopped roasted red peppers||1⁄3 Cup (5.33 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
In 3-quart microwave-safe casserole, combine cornmeal, onion soup mix and water.
Microwave covered at HIGH (Full Power) 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in chilies, corn and roasted red peppers.
Spread into lightly greased 9-inch square baking pan; sprinkle with cheese.
Let stand 20 minutes or until firm; cut into triangles.