Directions:
- In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
- In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture.
- Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.61 Kcal (312 kJ) | ||
| Calories from fat | 32.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 6% | |
|---|---|---|---|
| Cholesterol | 31.88mg | 11% | |
| Sodium | 259.38mg | 11% | |
| Potassium | 110.73mg | 2% | |
| Total Carbs | 7.27g | 2% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 23.7mg | 39% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.22 Kcal (537 kJ) | ||
| Calories from fat | 56.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 6% | |
|---|---|---|---|
| Cholesterol | 54.79mg | 11% | |
| Sodium | 445.76mg | 11% | |
| Potassium | 190.3mg | 2% | |
| Total Carbs | 12.49g | 2% | |
| Sugars | 4.38g | 10% | |
| Dietary Fiber | 0.98g | 2% | |
| Protein | 5.56g | 6% | |
| Vitamin C | 40.7mg | 39% | |
| Iron | 0.8mg | 2% | |
| Calcium | 57.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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