Categories: Corn, Side Dish, Vegetarian
Ingredients
- 3 3/4 cups crushed baked blue corn tortilla chips
- 3 large eggs
- 2 cups pumpkin puree
- 1 (4 ounce) can chopped mild green chilies
- 1 cup whole kernel corn (fresh or frozen)
- 1 teaspoon chili powder (to taste)
- 1/2 teaspoon ground cumin
- salt
- fresh ground black pepper
- hot pepper sauce
- Toppings:
- 1 cup salsa
- 1 cup chopped fresh cilantro
- 1 avocado , peeled and sliced
- 1 ripe tomato , thinly sliced
Directions
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Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
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Layer the crushed tortilla chips in the bottom of the baking dish.
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In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
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Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
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Spoon mixture into the baking dish; smooth it over the chips.
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Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.