CORN AND CHILE PIE
Ingredients:
Vegetable oil
6 or 7 (5-inch) corn tortillas
1 onion, chopped
1 (4-oz.) can diced green chiles or 1 or 2 jalapeño chiles, stemmed, seeded and chopped
1 1/2 C. corn kernels, fresh or frozen
2 C. shredded Monterey Jack cheese
4 eggs, beaten
1 C. milk
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 350ºF. Coat a small skillet with oil and place
over low heat.
Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch
pie plate, overlapping to cover bottom and overhang the edges
about 1 1/2 inches.
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Sauté onion until soft. Stir in chiles and corn kernels and sauté
about 1 minute longer.
Transfer mixture to lined pie plate. Sprinkle cheese over the top
of the onion and corn mixture.
In a bowl, beat together eggs, milk, salt and pepper. Pour over
filling. Bake about 45 minutes, or until almost set in the center.
Cool 10 minutes before serving.
Serves 8.
B-man 