Spanish Corn Quiche
2 cans corn drained (Green Giant Niblets preferably)
1/4 cup butter melted
2 1/2 cups Monterey Jack or cheddar cheese shredded
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon pepper
1 can mild diced green chilies (4 ounce)
Preheat oven to 350° F. Generously grease an 8-inch square casserole dish.
In blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside.
In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream, corn meal, and chilies. Add puree and blend well. Pour into greased dish.
Bake at 350° for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa.
Bear Creek Bed and Breakfast Inn