14 small potatoes, peeled and diced
1 can (17 oz. size) cream style corn
1 can (12 oz. size) whole kernel corn (do not drain)
2 tablespoon chicken bouillon powder
1 can (4 oz. size) diced green chilies
1 large onion -- diced fine and sauteed in 1 tablespoon margarine
2 cups shredded medium cheddar cheese
1 1/2 cup shredded Monterrey jack cheese
1 green pepper -- diced fine
salt, pepper, garlic powder to taste
1 dash Worcestershire sauce
Cover potatoes with water and boil gently, uncovered, until you can pierce them with a fork. Add sauteed onion and green pepper Stir in corns, chilies, seasonings and Worcestershire sauce. Heat until tender.
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