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Ingredients

• 6 jalapeño peppers
• 3 cups cubed peeled Yukon gold or red potato (about 1 pound)
• 2 tablespoons butter or stick margarine
• 1 cup chopped onion
• 2/3 cup diced orange or yellow bell pepper
• 3 tablespoons chopped celery
• 3 cups fresh corn kernels (about 4 ears)
• 3 cups 1% low-fat milk
• 2 cups chopped seeded yellow tomato (about 1 pound)
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro

Description

MyRecipes