Mexican Cole Slaw
INGREDIENTS:
1 ea Serrano Chiles; * 2 c Potatoes; Cooked, Cubed
1 c Onion; Chopped, 1 Lg 1 1/2 ts Red Chiles; Ground
2 tb Margarine Or Butter 1/2 ts Salt
2 c Whole Kernel Corn
1 ea Serrano Chiles; * 2 c Potatoes; Cooked, Cubed
1 c Onion; Chopped, 1 Lg 1 1/2 ts Red Chiles; Ground
2 tb Margarine Or Butter 1/2 ts Salt
2 c Whole Kernel Corn
* Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste.
Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.
Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.