Recipe For Cooking Corn And Chile Pie

Toaster Oven Pot Pies :: Vegetable Pies

Corn and Chile Pie

Source: Totally Pies Cookbook - Siegel & Gillingham

Canola oil
6 or 7 (5-in.) 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 tea. salt
1/4 tea. pepper

Preheat oven to 350 degrees F. Coat a sm. skillet with oil and place over low heat.

Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-in. pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 in.

Heat 2 Tbsp. of oil in a lrg. skillet over med.-high heat. Sauté onion until soft. Stir in chiles and corn kernels and sauté about 1 min. longer.

Transfer mixture to lined pie plate. Sprinkle cheese over the top of theonion and corn mixture.

In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 min., or until almost set in the center. Cool 10 min. before serving.

Serves 8.