1 can (15 ozs.) Yellow Corn 1 can (2 1/4 ozs.) sliced Black Olives 1 can (4 ozs.) chopped Green Chilies 1 medium Jalapeņo Pepper 1 cup shredded Monterey Jack Cheese 1/2 cup grated Parmesan Cheese 1 cup Mayo Tortilla Chips
Drain the corn, olives and green chilies. Dice the jalapeņo (with or without seeds). Add all ingredients in a medium crock pot. Serve with tortilla chips when hot and bubbly.
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