This cheesy blend of corn, red peppers and green onions, topped with crushed tortilla chips and cilantro, is the ideal side dish to any Mexican entrée.
What You Need
Original recipe yields 6 servings
4 green onion s, sliced
1/2 cup chopped red pepper s
1 Tbsp. margarine
2 pkg. (10 oz. each) frozen corn, thawed, drained
6 oz. 2% Milk VELVEETA®, cut into 1/2-inch cubes
2/3 cup crushed tortilla chips
2 Tbsp. chopped cilantro
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Let's Make It
Cook and stir onions and peppers in margarine in large skillet on medium-high heat until crisp-tender.
Stir in corn and VELVEETA; cook on medium-low heat 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
Spoon into serving bowl; top with remaining ingredients.
Substitute 6 oz. (3/4 of 8-oz. pkg.) cubed PHILADELPHIA Neufchatel Cheese for the VELEETA.
How to Chop Fresh Cilantro
Just place cilantro leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short quick strokes.
Use Your Microwave
Microwave onions, red peppers and margarine in 1-1/2-qt. microwaveable bowl on HIGH 2 to 3 min. or until vegetables are tender. Stir in corn and VELVEETA. Microwave 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring after 4 min.; mix well. Spoon into serving bowl and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.