Mexican Corn and Chiles Pie

Mexican Corn and Chiles Pie Recipe - A Delicious Pork and Cheesy Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

This Mexican Corn and Chiles Pie is a delicious and savory dish that combines the flavors of pork sausage, corn, green chiles, and cheddar cheese in a rice crust. It is a perfect meal for a cozy night in or a gathering with friends and family.

History

This recipe is inspired by traditional Mexican flavors and ingredients, such as corn and green chiles. The combination of these ingredients with pork sausage and cheddar cheese creates a unique and flavorful dish that is sure to please any crowd.

Ingredients

8 oz (227 g) bulk pork sausage
0.5 cup chopped onion
1 10 oz (283 g) package frozen whole kernel corn
1 4 oz (113 g) can chopped green chiles
4 eggs
2 cup half and half
0.5 tsp salt
0.25 tsp ground black pepper
0.5 cup grated cheddar cheese, divided
0.5 cup grated monterey jack cheese, divided

rice Crust

3 cup hot cooked rice
0.75 cup grated cheddar cheese
2 eggs, slightly beaten
0.5 tsp salt

How to prepare

Place the sausage in a large skillet. Turn the heat to medium and cook, stirring, until the meat is browned. Remove any excess fat.
Add the onion to the skillet and cook until it is soft but not browned.
Add the corn, cover, and cook for 3 minutes, or until the kernels are separated. Remove from heat and add the chiles.
Spread half of the sausage mixture in each crust. Sprinkle 0.25 cup of cheese over each mixture.
Beat the eggs with half and half, salt, and pepper. Pour half of the egg mixture into each crust.
Bake for 15 minutes at 350°F (177°C). Reduce the heat to 325°F and bake for an additional 15 minutes, or until the mixture is set.
For the crust, combine the rice, cheese, eggs, and salt. Press firmly and evenly over the bottom and sides of two buttered 9-inch pie pans.

Variations

You can customize this recipe by adding additional vegetables such as bell peppers or tomatoes, or by using different types of cheese such as pepper jack or mozzarella.

Cooking Tips & Tricks

Make sure to cook the sausage until it is browned and any excess fat is removed to prevent the pie from becoming greasy.

- Be sure to spread the sausage mixture evenly in the crust to ensure that each bite has a perfect balance of flavors.

- For a spicier kick, you can add additional chopped green chiles or a sprinkle of cayenne pepper to the egg mixture.

Serving Suggestions

This pie can be served with a side salad or a dollop of sour cream for added creaminess.

Cooking Techniques

The key cooking techniques for this recipe include browning the sausage, sautéing the onions, and baking the pie until the mixture is set.

Ingredient Substitutions

You can substitute ground beef or turkey for the pork sausage, or use a different type of cheese based on your preferences.

Make Ahead Tips

You can prepare the pie ahead of time and refrigerate it until ready to bake. Simply cover with foil and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the pie with fresh cilantro or sliced jalapeños for a pop of color and flavor.

Pairing Recommendations

This pie pairs well with a crisp green salad or a side of Mexican rice.

Storage and Reheating Instructions

Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this pie contains approximately 350 calories.

Carbohydrates

Each serving of this Mexican Corn and Chiles Pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 20 grams of fat.

Proteins

Each serving of this pie contains approximately 15 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and half and half) and eggs.

Summary

This Mexican Corn and Chiles Pie is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Mexican Corn and Chiles Pie is a flavorful and satisfying dish that is perfect for any occasion. With a delicious combination of ingredients and a crispy rice crust, this pie is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a sunny afternoon in the summer of 1975 when I stumbled upon it in an old cookbook at a local rummage sale. The vibrant colors of the Mexican corn and chiles pie caught my eye, and I knew I had to try making it myself.

I brought the cookbook home and read through the recipe carefully. It seemed simple enough, but the combination of flavors intrigued me. I had never tasted anything quite like it before. I decided to give it a try that very night for dinner.

I gathered all the ingredients I needed - corn, green chiles, cheese, eggs, and a few spices. As I began to cook, the kitchen filled with the aroma of roasted chiles and sweet corn. The colors of the dish popped against the white casserole dish, and I couldn't wait to dig in.

When the pie was finally ready, I placed it on the table and called my family to dinner. As soon as they took their first bites, I knew I had a winner. The flavors were bold and spicy, with just the right amount of heat. My husband proclaimed it one of the best dishes I had ever made, and my children eagerly asked for seconds.

From that day on, Mexican corn and chiles pie became a staple in our household. I made it for birthdays, holidays, and Sunday dinners. It was a dish that brought us together, and one that I was proud to serve to my loved ones.

Over the years, I have made a few tweaks to the original recipe, adding in some extra spices and experimenting with different types of cheese. I have also shared the recipe with friends and neighbors, who have all raved about it.

One day, while visiting my dear friend Rosa, she mentioned that her mother used to make a similar dish back in Mexico. Intrigued, I asked her for the recipe. She graciously shared it with me, and I was delighted to see that it was very similar to the one I had found in the old cookbook.

Rosa's mother had learned the recipe from her own mother, who had passed it down through the generations. It was a traditional dish in their family, one that was made for special occasions and celebrations.

I was honored to have been given this family recipe, and I knew that it would become a treasured dish in my own family as well. I made a few adjustments to incorporate some of Rosa's family traditions, and the result was a dish that was even more flavorful and delicious.

As the years went by, I continued to make Mexican corn and chiles pie for my family and friends. It became a dish that was requested time and time again, and one that always brought a smile to everyone's faces.

I am grateful for that fateful day at the rummage sale, when I discovered this recipe that has brought so much joy and flavor into my life. It is a dish that holds a special place in my heart, and one that will continue to be a part of my family's culinary traditions for generations to come.