|Chili Scalloped Corn|
This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.
Prepare and cook corn. Heat oven to 350. Melt butter in a saucepan over medium heat. Cook onion and bell pepper about 2 minutes, stirring occasionally, until onion is tender; remove from heat. Stir in flour, salt, chili powder, cumin and pepper. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn, eggs and chilies. Pour into ungreased 1 quart casserole. Mix crumbs and butter. Sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until bubbly.
Origin: Betty Crocker
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