Mexican Tomato Corn Pie

If you are looking for something different to serve tonight, look no further!

1 ½    Cups coarsely crumbled tortilla chips
1        Egg, lightly beaten
2        Cups shredded Monterey Jack cheese, divided
2        Large Ontario greenhouse tomatoes, chopped
½       Cup cooked corn kernels
½       Tsp chili powder (or to taste)
¼       Cup chopped green onions
1        Tbsp chopped jalapeno peppers
   
Lightly grease a 9” pie plate. In a bowl, combine tortilla chips, egg and ½ cup cheese. Press evenly into bottom and sides of pie plate. Bake at 400 F for 8-10 minutes.

In bowl, stir together ½ cup cheese, tomatoes, corn and chili powder. Spoon into partially baked crust and sprinkle with onions and jalapeno peppers. Top with remaining cheese. Bake for 10 minutes or until cheese melts. Let stand for 5 minutes. Cut into wedges. Makes 4 servings.