Mexican Cheese Sauce

Recipe Ingredients

		Vegetable cooking spray
3/4 cup	109g / 3.8oz	Chopped Anaheim pepper
1 tablespoon	15ml	Chopped jalapeno pepper
1 cup	62g / 2.2oz	Frozen whole kernel corn
3/4 teaspoon	3.8ml	Ground cumin
1 cup	237ml	Tomato juice
1 tablespoon	15ml	All-purpose flour
1 teaspoon	5ml	Cornstarch
1/4 cup	59ml	Skim milk
1 cup	146g / 5.1oz	Shredded sharp cheddar cheese - (4 ounces)
1/2 cup	73g / 2.6oz	Shredded Monterey Jack cheese - (2 ounces)

Recipe 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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