3 tb Chopped green pepper
1 tb Butter
1/2 c  Canned tomatos, drained and
-chopped
1    (8 oz.) can whole kernel
-corn
2 tb Diced canned green chilies
1/4 ts Salt
1 lb Sharp Cheddar or Monterey
-Jack cheese, or a
-combination of both
1/4 c  Bread crumbs
1    Egg, lightly beaten

Mexican Rarebit

Sliced pimento Minced parsley

In the top of a double boiler, saute green pepper in butter till tender.
Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir
till well-blended and cheese is melted. Blend in crumbs and egg. Cook and
stir till mixture is thickened. Put ina chafing dish, garnish with sliced
pimento and minced parsley.