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Add a photoServings: 2
Ingredients
- Vegetable cooking spray
- 3/4 c. Minced Anaheim pepper
- 1 Tbsp. Minced jalapeno pepper
- 1 c. Frzn whole kernel corn
- 3/4 tsp Grnd cumin
- 1 c. Tomato juice
- 1 Tbsp. All-purpose flour
- 1 tsp Cornstarch
- 1/4 c. Skim lowfat milk
- 1 c. Shredded reduced-fat sharp Cheddar cheese, (4 ounces)
- 1/2 c. Shredded reduced-fat Monterey Jack cheese, (2 ounces)
Directions
- Coat a saucepan with cooking spray, and place over medium heat till warm.
- Add in peppers, and saute/fry 3 min. Add in corn, cumin, and tomato juice, and simmer 5 min.
- Place flour and cornstarch in a bowl. Gradually add in lowfat milk, blending with a wire whisk; add in to corn mix. Bring to a boil, and cook 1 minute or possibly till thickened, stirring constantly. Remove from heat, and stir in cheeses.
- Yield: 2-3/4 c. (serving size: 1 Tbsp.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 2 servings | |
| Calories 436 | |
| Calories from Fat 248 | 57% |
| Total Fat 28.0g | 35% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 850mg | 35% |
| Potassium 492mg | 14% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.22g | 5% |
| Protein 25.05g | 40% |
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