El Paso Ham Recipe - Cooking Index
El Paso Ham Recipe - Cooking Index
| 3 cups | 438g / 15oz | Chopped fully-cooked ham |
| 2 cups | 292g / 10oz | Shredded Monterey Jack cheese - (8 oz) |
| 1 | Tomato sauce - (8 oz) | |
| 1 | Green chili peppers - (4 oz) - seeded and chopped | |
| 1/2 cup | 31g / 1.1oz | Finely-chopped onion |
| Few drops bottled hot pepper sauce | ||
| Golden corn bread - cut in squares |
In crockery cooker, combine the chopped ham, cheese, tomato sauce, green chili peppers, onion and bottled hot pepper sauce. Cover; cook the mixture on LOW-heat setting for 2 hours.
To serve, split the hot corn bread squares. Spoon ham mixture onto the bottom half of the corn bread. Cover with corn bread top; spoon more of the ham mixture over.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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