1 (8 ounce) package sharp processed cheese food, cubed
1 (3 ounce) can chopped green chile peppers
3 onions, chopped
1 tablespoon minced jalapeno pepper
salt and pepper to taste
1 can chicken broth
2 (15 ounce) cans whole kernel corn
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl sift together shredded cheese, green chile peppers, onions and garlic salt. Mix all well.
In a mixing bowl, mix chicken broth with whole corn. Press cheese mixture into exact size squares crust. Place 1 tablespoon of mixture on each of 5 oblong ungreased 9 inch round baking pans.
Bake in preheated oven for 1 hour. Fill tops of pans with cheese sauce. Place bread in center of pie and sprinkle with cornflakes and almonds.
These were fabulous--someone consistently reviews my recipe and I inevitably tweak it. I added sea salt, which I freely admit was unnecessary. My jam was what I called "white kick"--a sticky custard custard, not sticky like traditional creme fraiche. I did leave out the sugar and roasted matter, folks. I'll make this time and time again.
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