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Written by J. Donavan Stanley
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Sunday, 11 May 2008 |
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This is a new favorite of mine. It's quick, it's easy and boy does it taste good. Leftovers reheat well but you probably won't have any. Ingredients: - 4 cups corn kernels -- fresh or frozen
- 1 cup shredded cheese blend
- 8 oz cream cheese, softened
- 7 oz green chiles (canned) -- chopped
- 1 tsp ancho chili powder
- 1 tsp ground chipotle
- 2 tsp ground cumin
- 1 Clove chopped garlic
- 1 Jalapeno chopped (optional)
Instructions: - Preheat oven to 350F.
- Butter 1 1/2 quart baking dish or cast iron skillet.
- Mix all ingredients in large bowl until well combined.
- Transfer to prepared dish.
- Bake until bubbling, about 30 minutes.
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