Corn Casserole

From "Celebrate Summer"

4 Tablespoons unsalted butter

1 1/2 cup chopped red bell pepper

1 cup chopped green onion

2 jalapenos, seeded and chopped

1 (8oz.) package cream cheese, softened

1 (8oz.) package Monterey Jack cheese, cubed

1 cup sour cream

2 (16oz.) packages frozen whole kernel corn, thawed

1 (16oz.) package frozen white sweet corn, thawed

1 (16 oz.) package bacon, cooked and crumbled

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp ground red pepper

2 cups crushed potato chips

Preheat oven to 350 degrees

In a large skillet, melt butter over medium-high heat. Add bell pepper, green onions, and jalapenos; cook for 5 to 6 minutes, stirring occasionally, or until vegetables are tender. Add cream cheese, Monterey Jack, and sour cream, stirring until cheeses are melted. Remove from heat, and stir in corn, bacon, salt, black and red peppers until mixture is combined. Spoon into a 13 x 9 inch baking dish, and top with crushed potato chips. Bake for 30-35 min, or until hot and bubbly

Note: I didn't have a skillet big enough to hold all of the ingredients, so I melted the cheese and then put it in a huge bowl and mixed in the rest of the ingredients.