Corn & Zucchini Au Gratin with Chipotle Peppers
.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
corn oil
|
|
| 1 | small |
onions
diced |
|
| 3 | cups |
corn
fresh or frozen |
|
| 2 | small |
zucchini
grated |
|
| 2 | cans |
chipotle chili peppers
minced |
*
|
| 1 | cup |
monterey jack cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
corn tortillas (6-inch)
stale, ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 1 | small |
onions
diced |
|
| 7.1E+2 | ml |
corn
fresh or frozen |
|
| 2 | small |
zucchini
grated |
|
| 2 | cans |
chipotle chili peppers
minced |
*
|
| 237 | ml |
monterey jack cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
corn tortillas (6-inch)
stale, ground |
*
|
Directions
Preheat oven to 400℉ (200℃).
In a large skillet heat oil over medium heat; add onion and sauté until soft.
Stir in corn, zucchini and chipotles and cook for 6 to 7 minutes stirring often.
Remove from heat and stir in ¾ cup of the cheese and the eggs, season to taste.
Spread corn mixture into a greased casserole.
Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese.
Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
