Mexican Rabbit

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon butter
  • 2 tablespoons finely chopped green pepper
  • 2 teaspoons finely chopped onion
  • 1 garlic clove, finely minced
  • 1 teaspoon chili powder, or more
  • ½ teaspoon ground cuminseed
  • ½ cup drained canned Italian-style plum tomatoes
  • ¾ pound Cheddar cheese, grated or finely cubed
  • Salt
  • ½ teaspoon cayenne pepper
  • 1 egg beaten with 2 tablespoons milk
  • 4 slices of buttered toast


    1. 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.

    2. Add the tomatoes and simmer for five minutes. Add the cheese, salt to taste, and cayenne.

    3. When the cheese is melted, stir in the egg beaten with milk. Do not overcook or egg will curdle. Serve over the toast.