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Categories:
taco chips eggs pumpkin puree green chiles corn kernels pepper sauce chili powder ground cumin salt toppings salsa fresh coriander leaves avocado tomato
Viewed: 19 - Published at: 8 years agoIngredients
- 3 3/4 cups crushed, baked blue cornmeal taco chips
- 3 large eggs
- 2 cups pumpkin puree
- 4 oz. chopped mild green chiles
- 1 cup corn kernels
- Hot pepper sauce to taste, optional
- 1 teaspoon chili powder or to taste
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Toppings
- 1 cup salsa, mild, medium or hot
- 1 cup fresh coriander leaves
- 1 avocado, peeled and sliced
- 1 ripe tomato, thinly sliced
Method
- Preheat oven to 400F.
- Spray 2-quart baking dish with nonstick vegetable spray.
- Layer crushed corn chips in bottom of baking dish.
- In large mixing bowl, beat eggs until foamy.
- Fold in pumpkin puree, green chiles and corn.
- Stir in hot pepper sauce, if using, chili powder, ground cumin and salt and pepper.
- Spoon into baking dish and smooth over chips.
- Bake for 20 minutes.
- Remove from oven, garnish with toppings as desired, and serve while hot.
