Corn and Chile PieSource: Totally Pies Cookbook - Siegel & Gillingham Vegetable oil 6 or 7 (5-inch) corn tortillas 1 onion, chopped 1 (4 ounce) can diced green chiles or 1 or 2 jalape?o 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 Preheat oven to 350 degrees F. 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. Saut? onion until soft. Stir in chiles and corn kernels and saut? about 1 minute 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 minutes, or until almost set in the center. Cool 10 minutes before serving. Serves 8. |