Ingredients
2
teaspoons butter or margarine
1/4
cup finely chopped green onions
2
(11-oz.) cans whole kernel corn, red and green peppers, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
1
teaspoon honey or sugar
1/2
cup sour cream
1
(3-oz.) pkg. cream cheese, cut into 1-inch cubes
2
tablespoons butter or margarine
1/2
cup Progresso™ Plain Bread Crumbs
1
oz. (1/4 cup) shredded Monterey Jack cheese
Preparation
Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; cover to keep warm.
Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.
