Mexican Corn and Chiles Pie
Recipe Description
Makes12 servings.Ingredients
- 8 ounces bulk Pork Sausage
- 1/2 cup chopped Onion
- 1 10-ounce package frozen whole kernel corn
- 1 4-ounce can chopped green chiles
- 4 eggs
- 2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Cheddar Cheese, divided
- 1/2 cup grated Jack cheese|Monterey jack Cheese, divided
- rice Crust:
- 3 cups hot cooked rice
- 3/4 cup grated Cheddar Cheese
- 2 eggs, slightly beaten
- 1/2 teaspoon salt
Place Sausage in large skillet. Turn heat to medium and cook, stirring, until meat is browned. Remove excess fat. Add Onion to skillet and cook until soft but not brown. Add corn, cover, and cook 3 minutes, or until kernels are separated. Remove from heat and add chiles.
Spread half of Sausage mixture in each crust. Sprinkle 1/4 cup each Cheese over mixture.
Beat eggs with half and half, salt and pepper. Pour half of egg mixture into each crust. Bake 15 minutes at 350 degrees. Reduce heat to 325 degrees and bake 15 minutes longer, or until mixture is set.
Crust: combine rice, Cheese, eggs and salt. Press firmly and evenly over bottom and sides of two buttered 9-inch pie pans.
Spread half of Sausage mixture in each crust. Sprinkle 1/4 cup each Cheese over mixture.
Beat eggs with half and half, salt and pepper. Pour half of egg mixture into each crust. Bake 15 minutes at 350 degrees. Reduce heat to 325 degrees and bake 15 minutes longer, or until mixture is set.
Crust: combine rice, Cheese, eggs and salt. Press firmly and evenly over bottom and sides of two buttered 9-inch pie pans.
This article uses material from the "Mexican Corn and Chiles Pie" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
