“This recipe is great to cook for a campout. Put mixture in a cast-iron skillet and cook over the campfire.” |
BAKED CHILI CHEESE
CORN
4 C corn kernels, thawed and drained if frozen
1 C shredded cheese
8 oz package cream cheese, cut into small cubes
8 oz chopped green chilies (can use canned)
2 tsp chili powder (preferably Pure—see instructions in
Basics section)
2 tsp ground cumin
Preheat oven to 350o. Butter a 1 ½ quart baking
dish or cast-iron skillet. Mix all ingredients until well blended. Pour in prepared
dish, and bake 30 minutes or until bubbly.
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