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Chili con Queso Corn

1 teaspoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 cup milk
1 cup processed cheese spread
1/2 cup frozen corn, thawed
8 corn tortillas

1. Heat a medium skillet over medium-high heat; add oil, allow to sizzle and add onion and green bell pepper. Cook vegetables for about 3 minutes, stirring to prevent sticking.
2. Stir in flour; mix well. Add milk, blend well, and cook for 3 minutes, stirring once, or until thickened.
3. Stir in processed cheese spread, mixing until smooth and melted. Stir in corn; cook for about 2 minutes. Serve over corn tortillas.

Makes 4 servings.