Mexican Appetizers

Ingredients

• 3 C cold water
• 1 C coarse yellow cornmeal
• 1 envelope onion soup mix
• 4 oz. ortega chilies, drained
• 1/2 C whole kernel corn
• 1/2 C red peppers, roasted and finely chopped
• 1/2 C sharp cheddar cheese, shredded

Directions

Bring the water to a boil in a 3 qt. saucepan. With wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly for 25 minutes or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9" baking pan and sprinkle with cheese. Let stand for 20 minutes or until firm. Cut and serve.

Submitted 6/13/05.
Source: Own Collection
Submitted By: Sandy Wells
sanwells@pacbell.net
Mexican Appetizers