Fiesta Chili Corn Bread

Title:
Fiesta Chili Corn Bread

Yield:
12 Servings

Categories:
Pampered,
Chef




Ingredients:





          ---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.


 


 Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #681 by


 hister@juno.com (Iris E. Dunaway) on Jul 20, 1997