Mexican vegetable bake

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

1.00 onion — finely chopped
1.00 green pepper
diced
410.00 g sweetcorn — creamed
salt and freshly ground black pepper
3.00 eggs — extra-large
250.00 g cottage cheese — smooth
2.00 ml oregano
2.00 ml fresh basil
3.00 Tabasco sauce — drops
200.00 g corn chips
375.00 ml cheddar cheese — grated
175.00 ml plain yoghurt — (to serve on the side)
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray.
Fry the onion and green pepper in a little oil until tender. Remove from the heat and stir in the sweetcorn. Season with salt and pepper and set aside.
Mix the eggs, cottage cheese, origanum, basil and tabasco sauce and season with salt. Arrange one third of the corn chips in the bottom of the dish.
Spoon half the cottage cheese mixture over the corn chips followed by half the sweetcorn mixture.
Sprinkle with a little Cheddar cheese and repeat the layers, ending with a layer of corn chips.
Sprinkle with remaining cheese and bake for 20 minutes until the dish is warmed through and the cheese has melted.
Serve with the yoghurt.



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