| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Mexican | Pampered, Chef | 12 | Servings |
INGREDIENTS
| —Crust— | ||
| 2 | pk | (8.5 oz. ea.) corn muffin mix |
| 2 | Eggs; slightly beaten | |
| 2/3 | c | Milk |
| 1 | cn | (11 oz.) Mexican style corn; drained -Filling— |
| 1 | cn | (15 oz) no beans chili |
| 1 | c | Cheddar cheese; shredded |
| 1 | c | Monterey jack cheese |
| 1/2 | c | Green onions (greens included), chopped |
| 1 | cn | (2.25 oz) Black olives; chopped |
| Sour cream |
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray. Combine corn muffin mix, eggs, milk and corn in Batter Bowl. Divide batter in half and pour in each Flan Pan. Bake 20 minutes. Let cool 10 minutes and turn tarts out onto serving trays. In 1 1/2 quart Saucepan heat chili over medium heat. Divide chili in half and spread evenly in the well of each flan tart. Layer cheeses, green onions and olives over chili. Garnish with sour cream if desired. Yield: 12 servings or 24 sample servings. Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #681 by hister@juno.com (Iris E. Dunaway) on Jul 20, 1997
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