Click here for a larger picture of Corn and Zucchini Au Gratin with Chipotle Peppers
4 Servings
Corn TexMex
Side Dish Vegetables Broil Fall Summer Meatless TexMex Corn
2 tablespoon n oil
1 small on diced
3 cup n kernels fresh, frozen or canned
2 small chini grated
2 each Chipotles, canned in bo sauce minced
1 cup Monterey jack cheese ted
2 large beaten
Salt and per to taste
2 each Corn tilla stale
Cook Time: 30 minutes Total Time: 40 minutes Oven Temp: 400F / 200C / Gas mark 6 1. Preheat oven. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas, and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
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