Chili Cheese Hominy

 

1 teaspoon vegetable oil

½ cup chopped onion (about 1/2 medium)

1 can (31 ounces) white or yellow hominy, drained and rinsed, or 2 cans (15.5 ounces each)

1 can (7 ounces) chopped green chiles, drained, or 2 cans (4 ounces each)

1 cup nonfat sour cream

1 teaspoon chili powder

⅛ teaspoon pepper

3/4 cup shredded cheddar cheese

1. Heat oil in a large skillet over medium high heat (350 degrees F in an electric skillet). Add onion and cook until tender, about 2 to 3 minutes.
2. Stir in hominy, green chiles, sour cream, chili powder and pepper. Add half of the cheese and mix well.
3. Reduce heat to medium (300 degrees F in an electric skillet). Cover and cook until heated through, about 3 to 5 minutes.
4. Sprinkle remaining cheese on top. Cover and cook until cheese melts, about 5 minutes.
5. Refrigerate leftovers within 2 hours.

Notes

• Try with different types of grated or crumbled cheese.