| Fast Prep

spicy cheesy succotash pictured here

prep: 15 minutes | cook: 25 minutes | stand: 5 minutes | MAKES: 12 servings (¾ cup each)

• 2 tsp. olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 16-oz. pkg. frozen whole kernel corn
• 1 16-oz. pkg. frozen edamame
• 2 4-oz. cans diced green chiles, drained
• 1 8-oz. tub cream cheese spread with jalapeño (tip, right)
• 4 oz. plain cream cheese, softened, or cream cheese spread (tip, right)
• 1 tsp. salt
• ½ tsp. black pepper
• 1 cup shredded Chihuahua cheese or Monterey Jack cheese (4 oz.)
• Snipped fresh cilantro (optional)
• Cherry tomatoes, halved or quartered (optional)

1. In a 5- to 6-qt. pot heat oil over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until tender and beginning to brown. Stir in corn and edamame. Cover and cook 15 minutes or until heated through, stirring occasionally.

2. Add the next five ingredients (through black pepper) to vegetables in pot. Uncover; cook and stir 5 minutes or until hot and bubbly. Remove from heat. Sprinkle with Chihuahua cheese. Cover and let stand 5 minutes or until cheese melts. If desired, top with cilantro and/or tomatoes.

PER SERVING: 234 cal., 12 g fat (6 g sat. fat), 32 mg chol., 431 mg sodium, 24 g carb., 4 g fiber, 6 g sugars, 11 g pro.

TAME THAT HEAT

To get the same great flavor without quite so much heat, reverse the cream cheese quantities: Use 8 oz. plain cream cheese, softened, or cream cheese spread plus half of an 8-oz. tub jalapeño cream cheese spread..