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Fiesta Corn Tart

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Fiesta Corn Tart
  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 12
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This egg bake recipe starts with an easy refrigerated pie crust filled with cheese, corn and salsa for a Mexican-inspired flavor fiesta! From Tina Repak-Mirilovich, Bake-Off® Monthly Challenge.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups finely shredded taco-flavored Mexican cheese blend (8 oz)
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
cup whipping cream
2
eggs
1 1/2
cups Old El Paso™ Thick 'n Chunky salsa
Fresh cilantro sprigs, if desired

Directions

  • 1 Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
  • 2 Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
  • 3 Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
11g
53%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
420mg
17%
Potassium
180mg
5%
Total Carbohydrate
14g
5%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
7g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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