Fiesta Corn Tart

This egg bake recipe starts with an easy refrigerated pie crust filled with cheese, corn and salsa for a Mexican-inspired flavor fiesta! From Tina Repak-Mirilovich, Bake-Off® Monthly Challenge.

  • prep time 10 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 12

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups finely shredded taco-flavored Mexican cheese blend (8 oz)
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
cup whipping cream
2
eggs
1 1/2
cups Old El Paso™ Thick 'n Chunky salsa
Fresh cilantro sprigs, if desired
  • 1 Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
  • 2 Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
  • 3 Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    2%;
    Calcium
    15%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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