Beer makes batters better, meat more tender, and sauces more flavorful.
Bear Creek Bed and Breakfast Inn Spanish Corn Quiche
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- #81971
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cans corn, drained, divided
1/4 cup butter, melted
2 eggs
2 1/2 cups Monterey Jack or cheddar cheese, shredded, divided
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon black pepper
1 can (4 ounce size) mild diced green chilies
salsa, for serving
directions
Preheat oven to 350 degrees 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 degrees F for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Serve with salsa.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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