Categories: Corn, Side Dish, Vegetarian

Ingredients

• 3 3/4 cups crushed baked blue corn tortilla chips
• 3 large eggs
• 2 cups pumpkin puree
• 1 (4 ounce) can chopped mild green chilies
• 1 cup whole kernel corn (fresh or frozen)
• 1 teaspoon chili powder (to taste)
• 1/2 teaspoon ground cumin
• salt
• fresh ground black pepper
• hot pepper sauce
• Toppings:
• 1 cup salsa
• 1 cup chopped fresh cilantro
• 1 avocado , peeled and sliced
• 1 ripe tomato , thinly sliced

Directions

1. Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.

2. Layer the crushed tortilla chips in the bottom of the baking dish.

3. In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.

4. Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.

5. Spoon mixture into the baking dish; smooth it over the chips.

6. Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.

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