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Ingredients

• 2 jalapeño peppers
• 1 red bell pepper
• 2 ears corn on the cob
• 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
• Cooking spray
• 3/4 teaspoon kosher salt, divided
• 6 garlic cloves, minced and divided
• 1/3 cup panko (Japanese breadcrumbs)
• 1 pound ground sirloin
• 1 large egg, lightly beaten
• 1 chipotle chile, canned in adobo sauce, minced
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups (3/4-inch) cubed red potatoes
• 1 cup (1/2-inch-thick) slices carrot
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 1/2 cup chopped fresh cilantro

Description

If You Can't Find Fresh Corn On The Cob, Substitute 2 Cups Frozen Corn Kernels, And Broil Them With Peppers. Use A Few Extra Chipotle Chiles To Spice Up A Pot Of Beans, Rice, Stews, Or Canola Mayonnaise.

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