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Combine com, chilies, red pepper, Monterey Jack cheese, and jalapeno. Stir in mayo and Parmesan cheese. Transfer to an ungreased 2 qt. baking dish. Cover and bake at 350º for 30 minutes or until heated through and golden on top. Sprinkle with olives. Serve with chips. This recipe can be cut in half. When cutting/seeding hot peppers, use rubber gloves. Do not touch face.
Dianne Utne of Hoffman Estates, IL.
Fill the bottom of a steamer with 2 inches of water and bring to a boil.
While steam is building up, scrub potatoes with a stiff brush under cold running water. Cut potatoes in half and cut into ½-inch thick slices. Cut slices into ½-inch dice.
Steam sweet potatoes for about 7 minutes, until fork tender. While potatoes steam, prepare dressing. Combine garlic, salt, pepper, olive oil, and rosemary. Heat in a skillet about 1 minute. Or microwave 30 seconds.
Transfer to a bowl. Toss sweet potatoes with dressing. Serve hot. Yield: 6 ½-cup servings
Nutrition Facts per serving: 110 calories, 5g fat, 90mg sodium, 18g carbohydrate, 2g fiber, 1g protein