Pumpkin-Corn Pudding
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
- Toppings ⓘ
- 1 cup salsa ⓘ
- 1 cup chopped fresh cilantro ⓘ
- 1 avocado, peeled and sliced ⓘ
- 1 ripe tomatoes, thinly sliced ⓘ
Instructions
- Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
- Layer the crushed tortilla chips in the bottom of the baking dish.
- In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
- Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
- Spoon mixture into the baking dish; smooth it over the chips.
- Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.
Nutrition & Diet Analysis (per serving)
669
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).