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1
16 ounce package frozen corn
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2
tablespoons garlic-flavor oil
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2
cups fat-free or reduced-fat milk
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6
large eggs
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3
tablespoons all-purpose flour
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4
medium green onions, sliced (1/2 cup)
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1/2
medium red sweet pepper, chopped (about 1/3 cup)
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2
medium Anaheim or New Mexico green chili peppers, roasted, peeled, and chopped, or two 4-1/2-ounce cans green chili peppers, drained
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1 1/2
cups shredded cheddar or smoked cheddar cheese (6 ounces)
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8
ounces smoked turkey breast, chopped (1-3/4 cups)
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1
teaspoon sugar
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1
teaspoon bottled hot pepper sauce
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1/2
teaspoon salt
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1/4
teaspoon pepper
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2
- 3
small tomato wedges and sprigs of fresh cilantro (optional)
1. Place corn and garlic-flavor oil in a 13x9x2-inch baking pan; stir to evenly coat corn with oil. Roast in a 375 degree F oven for 35 minutes or until lightly golden, stirring occasionally. Reduce oven temperature to 350 degrees F.
2. Grease a 2-quart baking dish. Transfer 1/2 cup of the roasted corn to a blender container. Add milk, eggs, and flour; cover and blend until smooth. Pour mixture into a large bowl. Add remaining roasted corn, green onions, sweet pepper, chili peppers, cheese, turkey, sugar, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Transfer to prepared baking dish. Place dish in a larger roasting pan; place roasting pan on oven rack. Pour boiling water into larger pan to a depth of 1 inch.
3. Bake in the 350 degree F oven for 30 minutes or until a knife inserted near center comes out clean. Garnish with tomato and cilantro, if desired. Makes 10 servings.
4. Make-Ahead Tip: Refrigerate roasted corn in an airtight container up to 3 days.
- Calories 229,
- Protein (gm) 16,
- Carbohydrate (gm) 15,
- Fat, total (gm) 12,
- Cholesterol (mg) 156,
- Saturated fat (gm) 5,
- Vitamin A (RE) 185,
- Vitamin C (mg) 14,
- Sodium (mg) 507,
- Calcium (DV %) 182,
- Percent Daily Values are based on a 2,000 calorie diet
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