Creamy Mexicali Corn

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Corn Mixture

teaspoons butter or margarine

1/4

cup finely chopped green onions

(11-oz.) cans whole kernel corn, red and green peppers, drained

(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained

teaspoon honey or sugar

1/2

cup sour cream

(3-oz.) pkg. cream cheese, cut into 1-inch cubes

tablespoons butter or margarine

1/2

cup Progresso™ Plain Bread Crumbs

oz. (1/4 cup) shredded Monterey Jack cheese

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1

Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
2

Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; cover to keep warm.
3

Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
4

Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.

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1 1/2 Starch; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.