Corn and Chile Casserole

[Guest guest]

Corn and Chile Casserole

 

2 eggs

1 cup milk

1/3 cup all-purpose flour

1 to 2 ripe tomatoes, chopped

1 15 oz. can corn, drained

1 7 oz. can chopped green chiles, drained

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

salt and freshly ground pepper to taste

 

Optional Garnishes:

prepared salsa

guacamole

sour cream

chopped cilantro, coriander leaves

chopped scallions

 

Whisk together the eggs, milk, and flour until smooth. Stir in the remaining

ingredients and pour into a deep 2 quart baking dish. Bake in a preheated

375 degree oven until set in the center, 40 to 45 minutes. Serve with any or

all of the optional garnishes if desired.

Makes 4 to 6 servings.