Recipe for Mexican Cheese Sauce

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Yield:

2 Servings

Ingredients:

Amount	Ingredient
	Vegetable cooking spray
3/4 cup	Chopped Anaheim pepper
1 tbl	Chopped jalapeno pepper
1 cup	Frozen whole kernel corn
3/4 tsp	Ground cumin
1 cup	Tomato juice
1 tbl	All-purpose flour
1 tsp	Cornstarch
1/4 cup	Skim milk
1 cup	Shredded reduced-fat sharp Cheddar cheese, (4 ounces)

Instructions:

Instructions: Coat a saucepan with cooking spray, and place over medium heat until hot.

Add peppers, and saute 3 minutes. Add corn, cumin, and tomato juice, and simmer 5 minutes.

Place flour and cornstarch in a bowl. Gradually add milk, blending with a wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and stir in cheeses.

Yield: 2-3/4 cups (serving size: 1 tablespoon).

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