—Crust—
2 pk (8.5 oz. ea.) corn muffin
-mix
2 Eggs; slightly beaten
2/3 c Milk
1 cn (11 oz.) Mexican style corn;
-drained
—Filling—
1 cn (15 oz) no beans chili
1 c Cheddar cheese; shredded
1 c Monterey jack cheese
1/2 c Green onions (greens
-included), chopped
1 cn (2.25 oz) Black olives;
-chopped
Sour cream
Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray.
Combine corn muffin mix, eggs, milk and corn in Batter Bowl. Divide batter
in half and pour in each Flan Pan. Bake 20 minutes. Let cool 10 minutes and
turn tarts out onto serving trays. In 1 1/2 quart Saucepan heat chili over
medium heat. Divide chili in half and spread evenly in the well of each
flan tart. Layer cheeses, green onions and olives over chili. Garnish with
sour cream if desired. Yield: 12 servings or 24 sample servings.
Yields
12 Servings