emperature.
Meanwhile, combine the corn and chicken stock in another
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE
diced poblano peppers, black beans, corn, cilantro, cream cheese and chives
f cheddar, colby and monterey jack.
Feel free to spice
br>Drain black beans and corn.
Saute the onions and
ver to help make removing stack easier.
Heat oil in
Inspect corn on the cob and remove
Combine the corn, onion, garlic, and 1 cup
In a large saucepan combine corn, water, green or red bell
Combine all ingredients except for corn chips and additional jalapenos.
Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste.
Bake at 350 for about 25 minutes until browning and bubbly.
Serve hot with corn chips.
Combine corn and chicken stock in blender
Combine olive oil, vinegar, mustard, cumin and cilantro; set aside. combine beans, corn, onion and tomatoes.
Drizzle dressing over bean mixture.
Stir together gently to avoid breaking the beans.
May be topped with shredded Monterey Jack cheese if desired.
Serves 4 to 6. Should go with Chicken Tostada recipe.
Puree again.
Roast corn, cut off cob.
n medium heat. Grill the corn until lots of the kernels
lended.
Mix in cheese, corn, red peppers, basil and onion
need about 1 cup for recipe):
lightly blacken tomatoes and
igh heat.
Add the corn, salt, and pepper.
Cook
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.