INGREDIENTS:28 oz. Potato Pearls extra rich
1 Tbsp. salt
1 Tbsp. cumin
1 tsp. ground oregano
1 tsp. red pepper flakes
1 gal. boiling water
½ cup chicken base
2 cups canned corn, drained
½ cup diced green chiles, drained
1 ½ cups cheddar cheese
½ cup queso fresco (fresh, Mexican-style, part skim milk cheese)
½ cup green onions, choppedDIRECTIONS:1. Combine dry potato pearls with salt, cumin, oregano and red pepper flakes. Reserve
2. Stir chicken base into boiling water. whisk in potato/spice mixture until smooth.
3. Stir in corn and green chiles.
4. Sprinkle with cheeses and green onion. Keep warm until service. Serve as a side dish or roll in tortillas for a fun twist on wraps.NUTRITIONAL INFORMATION: Calories 80(20% from fat ); Fat 20g (sat. 1g); Protein 3g; Carbohydrates 14g; Sodium 370mg; Cholesterol 5mg; Fiber 1g
SERVINGS:50 servingsFrom:Recipe from Basic American Foods
