Prep: 5 Mins Cook: 30 Mins

Serve this taste of the Southwest with roast chicken or grilled flank steak and your favorite tossed salad.

Serve this taste of the Southwest with roast chicken or grilled flank steak and your favorite tossed salad.

Cheese and Chile Hominy

Ingredients

  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 cans (15.5-oz.) hominy, drained
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 1 1/2 cup shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 cans (15.5-oz.) hominy, drained
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 1 1/2 cup shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1 teaspoon chili powder

Directions

PREHEAT oven to 400°F. Lightly grease 1 ½-quart baking dish.

MELT butter in large skillet. Add onion; cook until tender. Add hominy, chiles, 1/2 half cup cheese, sour cream and chili powder; stir well. Season to taste with salt and black ground pepper. Pour mixture into prepared baking dish.

BAKE for 20 minutes; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
PREHEAT oven to 400°F. Lightly grease 1 ½-quart baking dish.

MELT butter in large skillet. Add onion; cook until tender. Add hominy, chiles, 1/2 half cup cheese, sour cream and chili powder; stir well. Season to taste with salt and black ground pepper. Pour mixture into prepared baking dish.

BAKE for 20 minutes; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
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