Recipe - Mexican Cheese Sauce

Vegetable cooking spray
Three fourths cup Chopped Anaheim pepper
1 tablespoon Chopped jalapeno pepper
1 cup Frozen whole kernel corn
Three fourths teaspoon Ground cumin
1 cup Tomato juice
1 tablespoon Allpurpose flour
1 teaspoon Cornstarch
One fourth cup Skim milk
1 cup Shredded reducedfat sharp
Cheddar cheese, (4 ounces)
One half cup Shredded reducedfat
Monterey Jack cheese, (2
ounces)

Coat a saucepan with cooking spray, and place over medium heat until hot.
Add peppers, and saute 3 minutes. Add corn, cumin, and tomato juice, and
simmer 5 minutes.

Place flour and cornstarch in a bowl. Gradually add milk, blending with a
wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or
until thickened, stirring constantly. Remove from heat, and stir in
cheeses. Yield: 2Three fourths cups (serving size: 1 tablespoon).

Per serving: 400 Calories; 13g Fat (34% calories from fat); 26g Protein;
34g Carbohydrate; 37mg Cholesterol; 959mg Sodium

Recipe by: Cooking Light

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.