Mexican vegetable bake

Recipe from: 3/6/1997 12:00:00 AM
Ingredients 13
Servings 6


  • 1
    onion, finely chopped
  • 1
    green pepper, seeded and
  • diced
  • 410
    cream-style sweetcorn
  • salt and pepper
  • 3
    extra-large eggs
  • 250
    smooth cottage cheese
  • 2
  • 2
  • 3
    drops tabasco sauce
  • 200
    corn chips
  • 375
    Cheddar cheese, grated
  • 175
    plain yoghurt to serve on the side


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.

Read more on: bake  |  microwave

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