Mexican Rabbit

Name: Mexican Rabbit
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ teaspoon ground cuminseed; 1 egg beaten with 2 tablespoons milk; Salt; ½ teaspoon cayenne pepper; ¾ pound Cheddar cheese, grated or finely cubed; ½ cup drained canned Italian-style plum tomatoes; 1 garlic clove, finely minced; 2 tablespoons finely chopped green pepper; 2 teaspoons finely chopped onion; 1 tablespoon butter; 1 teaspoon chili powder, or more

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 tablespoon butter
2 tablespoons finely chopped green pepper
2

Americas
Mexico
Side dish
Starter
Vegetarian

Method

Melt the butter in a saucepan and cook the green pepper, onion and garlic in it for about three minutes, stirring with a wooden spoon. Add the chili powder and cuminseed.
Add the tomatoes and simmer for five minutes. Add the cheese, salt to taste, and cayenne.
When the cheese is melted, stir in the egg beaten with milk. Do not ove