Ingredients:
2 eggs, divided
1 1/3 tablespoons water
1/16 teaspoon garlic powder
3/8 cup yellow corn meal
2/3 teaspoon chili powder
5 ounces canned pinto beans
1 1/3 ounces canned diced mild green chiles, undrained
2 2/3 tablespoons green onions including tops, chopped fine
2 2/3 tablespoons shredded Monterey Jack cheese
salsa, or taco sauce
Preparations:
In medium bowl, beat together 1 of the eggs, the water and garlic powder. Stir in cornmeal until mixture is crumbly. To form crust, press cornmeal mixture onto bottom and up sides of lightly greased 8-x-8-x-2 inch baking dish. Beat together remaining eggs and chili powder until well blended. Stir in remaining ingredients except salsa until well combined. Pour into prepared crust. Bake in preheated 375 degrees F. oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Drizzle with salsa. Let stand 5 minutes before serving.
Microwave Instructions:
Cook on full power, rotating dish 1/2 turn once or twice, 5 minutes. Continue cooking on 50% power, rotating dish 1/4 turn 2 to 3 times, until puffed in center and knife inserted near center comes out clean, about 8 to 12 minutes. Let stand to complete cooking, about 10 minutes.
This is really YUMMY!!!
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