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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Vegetarian Times 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 |
1 cup salsa |
1 cup chopped fresh cilantro |
1 avocado, peeled and sliced |
1 ripe tomato, thinly sliced |
Directions:
1. Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
2. Layer the crushed tortilla chips in the bottom of the baking dish.
3. In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
4. Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
5. Spoon mixture into the baking dish; smooth it over the chips.
6. Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.
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