Servings: 4
Serving Size: 1/2 cup
1 med sweet red pepper chopped
1 tablespoon finely chopped seeded jalapeno pepper
¼ c. fat free cream cheese
1- 11/2 teaspoon cumin
1 package (16 oz) frozen corn thawed
1/3 cup minced fresh cilantro
¼ c Monterey Jack Cheese Shredded1 tablespoon finely chopped seeded jalapeno pepper
¼ c. fat free cream cheese
1- 11/2 teaspoon cumin
1 package (16 oz) frozen corn thawed
1/3 cup minced fresh cilantro
In
a large nonstick skillet, sauté red pepper and jalapeno in until tender. Add
cumin; cook for 30 seconds. Add corn and cilantro; sauté 2 minutes longer or
until heated through. Stir in cream cheese and shredded cheese. Serve
warm.
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