Mexican Rarebit

Mexican Rarebit

• 3 tablespoons chopped green bell pepper
• 1 tablespoon butter
• 1/2 cup canned tomatoes, drained and chopped
• 1 (8 ounce) can whole kernel corn
• 2 tablespoons diced canned green chiles
• 1/4 teaspoon salt
• 1 pound sharp Cheddar or Monterey jack
• 1/4 cup bread crumbs
• 1 egg, lightly beaten

Sliced pimento

• Minced parsley
• In the top of a double boiler, sauté green pepper in butter until tender. 
• Place over hot water and add tomatoes, corn, chiles, salt and cheese. 
• Stir until well blended and cheese is melted. 
• Blend in crumbs and egg. 
• Cook and stir until mixture is thickened.
• Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast.