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Mexican Rarebit

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Chopped sweet green pepper 3 Tablespoon
  Tomato 1 Medium, peeled and chopped
  Sweet corn/1/2 of 5 ounce package frozen whole-kernel corn 1 Cup (16 tbs) (Fresh, Cut From 2 Medium-Size Ears)
  Canned green chilies 2 , rinsed, seeded, and chopped (Whole)
  Salt 1⁄4 Teaspoon
  Shredded sharp cheddar cheese/Monterey jack cheese / a combination of the two 1 Pound (4 Cups)
  Toast slices 4
  Pimiento 1 , sliced
  Minced parsley 1 Tablespoon
Directions

1. Melt the butter in the top of a double boiler set directly over moderate heat. Add the green pepper, and cook, uncovered, until soft—about 5 minutes. Meanwhile, bring about 1 inch of water to a simmer in the bottom of the double boiler.
2. Place the top of the double boiler over the hot water, and add the tomato, corn, chilies, salt, and cheese. Stir until the mixture is well blended and the cheese has melted—about 5 minutes. Serve over the toast, and garnish with the pimiento and parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Corn

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