corn and zucchini au gratin with chipotle peppers

Name: Corn and Zucchini Au Gratin with Chipotle Peppers
Ingredients: 2 tablespoon(s) corn oil; 1 small diced onion; 3 cup(s) corn; 2 small zucchinis, grated; 2 teaspoon(s) chipotle pepper, minced fine (can be canned); 1 cup(s) monterey jack cheese, grated; 2 - eggs, beaten; - salt and freshly ground pepper; 2 - corn tortillas, stale, ground

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Ingredients

2 tablespoons corn oil
1 small diced onion
3 cups corn
2 small zucchinis, grated
2 teaspoons chipotle pepper, minced fine (can be canned)
1 cup monterey jack cheese, grated
2 - eggs, beaten
- salt and freshly ground pepper
2 - corn tortillas, stale, ground

How To Make corn and zucchini au gratin with chipotle peppers

Step 1

Preheat oven to 400 degrees.

Step 2

In a large skillet heat oil over medium heat; add onion and saute until soft.
Step 3

Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often.
Step 4

Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste.
Step 5

Spread corn mixture into a greased casserole.
Step 6

Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese.
Step 7

Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
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