| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casseroles, Corn, Side dishes, Zucchini | 4 | Servings | |
INGREDIENTS
| 2 | tb | Corn oil |
| 1 | sm | Onion, diced |
| 3 | c | Corn kernels, fresh or frozen |
| 2 | sm | Zucchinis, grated |
| 2 | Canned chipotles, minced | |
| 1 | c | Monterey jack cheese, grated |
| 2 | Eggs, beaten | |
| Salt and pepper to taste | ||
| 2 | Corn tortillas, stale; ground |
INSTRUCTIONS
1. Preheat oven to 400 degrees. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through. NOTES : This is a very tasty casserole that even kids will enjoy if you remove the Chipotles. You can add half the amount of chipotles to half of the mixture and cook in two separate casseroles. Baking time may be slighlty lees. This way you can enjoy the full flavour of the dish and get your kids to eat zucchini without them even knowing it. Recipe by: Totally Corn Cookbook - Siegel & Gillingham Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Jul 5, 1997
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