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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot! | 2. Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step. | 3. Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted. | 4. Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs. | 5. Allow the mixture to heat through and serve with toast or chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6
cheddar cheese	2	cups	shredded	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
mexicorn	1 1/2	1/2		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
tomato jalapeno pepper	1/2	cup		-	-	-	-
breadcrumb	1/2	cup		-	-	-	-
toast	6	slices	buttered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.