Categories: Cheese/eggs, Mexican 
      Yield: 6 servings 
  
      3 tb Chopped green pepper              1/4 ts Salt 
      1 tb Butter                              1 lb Sharp Cheddar or Monterey 
    1/2 c  Canned tomatos, drained and              -Jack cheese, or a 
           -chopped                                 -combination of both 
      1    (8 oz.) can whole kernel          1/4 c  Bread crumbs 
           -corn                               1    Egg, lightly beaten 
      2 tb Diced canned green chilies      
  
  Mexican Rarebit 
   
  Sliced pimento Minced parsley 
   
  In the top of a double boiler, saute green pepper in butter till tender. 
  Place over hot water and add tomatos, corn, chilies, salt and cheese.  Stir 
  till well-blended and cheese is melted. Blend in crumbs and egg.  Cook and 
  stir till mixture is thickened. Put ina chafing dish, garnish with sliced 
  pimento and minced parsley.