Corn and Zucchini Au Gratin with Chipotle Peppers

* Exported from MasterCook *

Corn and Zucchini Au Gratin with Chipotle Peppers

Recipe By : Totally Corn Cookbook - Siegel & Gillingham
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Corn
Side Dishes Zucchini

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbs. corn oil
1 small onion -- diced
3 cups corn kernels -- fresh or frozen
2 small zucchinis -- grated
2 canned chipotles -- minced
1 cup Monterey jack cheese -- grated
2 eggs -- beaten
salt and pepper to taste
2 corn tortillas -- stale; ground

1. Preheat oven to 400 degrees.
2. In a large skillet heat oil over medium heat; add onion and saute until
soft.
3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring
often.
4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to
taste.
5. Spread corn mixture into a greased casserole.
6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix
with remaining cheese.
7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until
golden brown and heated through.


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NOTES : This is a very tasty casserole that even kids will enjoy if you remove
the Chipotles. You can add half the amount of chipotles to half of the mixture
and cook in two separate casseroles. Baking time may be slighlty lees. This
way you can enjoy the full flavour of the dish and get your kids to eat
zucchini without them even knowing it.