|3||Dempsters’s® Soft Corn Tortillas|
|2 tsp||(10 mL) Canola oil|
|1||Jalapeno pepper, seeded and minced|
|1/2||Red pepper, diced|
|1 cup||(250 mL) Milk|
|1/2 cup||(125 mL) Cottage cheese|
|1 1/2||(375 mL) Corn niblets, fresh or frozen, thawed and drained|
|1/2 cup||(125 mL) Grated White Cheddar cheese|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|1/2 tsp||(2 mL) Chili powder|
|1/2 tsp||(2 mL) Ground cumin|
|1/2 tsp||(2 mL) Salt|
|1/4 tsp||(1 mL) Pepper|
PREHEAT oven to 425°F (220°C).
PLACE one tortilla in the bottom of a 9” (23 cm) pie plate. Cut remaining tortillas in half and overlap to mostly cover the sides of the pie plate.
HEAT oil in a small skillet over medium-high heat. Add onion, jalapeno and red pepper. Sauté for 2-3 minutes or until soft. Transfer to a large bowl. Add milk, cottage cheese and eggs. Mix well. Stir in corn, cheese, cilantro, chili powder, cumin, salt and pepper.
POUR mixture into the tortilla lined pie plate and bake in preheated oven for 10 minutes. Reduce heat to 350°F (180°C) and bake for 30-35 minutes or until the egg mixture has set.
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