3 tb Chopped green pepper

      1 tb Butter

    1/2 c  Canned tomatos, drained and

           -chopped
      1    (8 oz.) can whole kernel

           -corn
      2 tb Diced canned green chilies

    1/4 ts Salt

      1 lb Sharp Cheddar or Monterey

           -Jack cheese, or a
           -combination of both
    1/4 c  Bread crumbs

      1    Egg, lightly beaten

  Mexican Rarebit
  Sliced pimento Minced parsley
  In the top of a double boiler, saute green pepper in butter till tender.
  Place over hot water and add tomatos, corn, chilies, salt and cheese.  Stir
  till well-blended and cheese is melted. Blend in crumbs and egg.  Cook and
  stir till mixture is thickened. Put ina chafing dish, garnish with sliced
  pimento and minced parsley.