🫙 From the Spice Rack
corn and chile pie
Corn and Chile Pie Source: 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
maineasy
Ingredients8 items
Ingredients
- 6or 7 (5-inch) corn tortillas
- 1onion, chopped
- 1(4 ounce) can diced green chiles or 1 or 2
- 11/2 cup corn kernels, fresh or frozen
- 2cupshredded monterey jack cheese
- 4eggs, beaten
- 1cupmilk
- 1/2teaspoonsalt
Directions
- 1
Corn and Chile Pie Source: Totally Pies Cookbook - Siegel & Gillingham Vegetable oil 6 or 7 (5-inch) corn tortillas 1 onion, chopped 1 (4 ou
- 2
Coat a small skillet with oil and place over low heat
- 3
Briefly fry tortillas just to soften
- 4
Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 inches
- 5
Heat 2 tablespoons of oil in a large skillet over medium-high heat
- 6
Sauté onion until soft
- 7
Stir in chiles and corn kernels and sauté about 1 minute longer
- 8
Transfer mixture to lined pie plate