˝ Carton
Potato Pearls® Extra Rich
1 Tbsp. Salt
1 Tbsp. Cumin
1 tsp. Ground Oregano
1 tsp. Red Pepper Flakes
1 gallon Boiling Water
1/4 cup Chicken Base
2 cups Canned Corn, Drained
1/2 cup Diced Green Chilies, Drained
1-1/2 cup Cheddar Cheese
1/2 cup Queso Fresco* (optional)
1/2 cup Chopped Green Onion
Mix Potato Pearls® Extra Rich, salt, cumin, oregano, and red pepper flakes. Stir chicken base into boiling water. Whisk in potato mixture until smooth. Stir in corn and green chilies. Sprinkle with cheeses and green onion. Keep warm until serving.
Serving idea: For Southwest empanadas, place mixture on pastry rounds; fold in half. Crimp and bake until brown.
*Queso is a fresh, Mexican-style part skim milk cheese.
Yield: 48 servings