Corn and zucchini au gratin with chipotle peppers

 
             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.