Chilaly Latino

• 2 tablespoons butter
• 1 green pepper, chopped
• 1 large onion, chopped
• 12 cup condensed tomato soup
• 3 cups monterey jack cheese or 3 cups colby cheese
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 14 teaspoon black pepper
• 12 teaspoon Worcestershire sauce
• 1 cup canned corn
• 4 eggs, lightly beaten

1. Fry pepper and onion 5 minutes in butter.
2. Add soup, cover and cook 5 minutes more.
3. Put over boiling water.
4. Add cheese with seasonings and stir steadily, slowly adding the corn.
5. When thoroughly blended and creamy, moisten the eggs with a little of the liquid, stir in until thickened and then pour over hot toast or tortillas.

butter, green pepper, onion, tomato soup, cheese, red pepper, salt, black pepper, worcestershire sauce, corn, eggs

Taken from www.food.com/recipe/chilaly-latino-287407 (may not work)