Corn and Chile Pie

Ingredients

  • Vegetable oil
  • 6 or 7 (5-inch) corn tortillas
  • 1 onion, chopped
  • 1 (4 ounce) can diced green chiles or 1 or 2 jalapeno chiles, stemmed, seeded and chopped
  • 1 1/2 cup corn kernels, fresh or frozen
  • 2 cups shredded Monterey jack cheese
  • 4 eggs, beaten
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Heat oven to 350 degrees F. Coat a small skillet with oil and place over low heat.
  2. 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.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté onion until soft.
  4. Stir in chiles and corn kernels and sauté about 1 minute longer.
  5. Transfer mixture to lined pie plate.
  6. Sprinkle cheese over the top of the onion and corn mixture.
  7. In a bowl, beat together eggs, milk, salt and pepper. Pour over filling.
  8. Bake about 45 minutes, or until almost set in the center.
  9. Cool for 10 minutes before serving.

Serves 8.

Source: Totally Pies Cookbook - Siegel & Gillingham