Cheesy Tortilla Bake
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- 16 Corn tortilla
- 1 cup Corn kernel (tinned, fresh or frozen)
- 3 red peppers (seeded & cut into strips)
- 1 chili pepper (finely diced)
- 1 cup Sour cream
- 1 large egg
- 1 pinch ground Cumin
- 2 cups strong Cheese (such as Monterrey Jack, grated)
Heat the oven to 190°C | 375F | gas 5.
Place the tortillas onto a lightly greased baking sheet and bake in the oven for approximately 10-15 minutes.
Turn the oven up to 200°C | 400F | gas 6 and roast the peppers and chilli until soft and slightly charred, 20 minutes.
Place the onion, garlic and tomato in a heavy-based frying pan and cook over a gentle heat for 5 minutes. Add the tomato puree and simmer for 10 minutes. Season with salt and pepper.
Mix together the sour cream, beaten egg and cumin. In an ovenproof gratin dish place a layer of tortillas, half the tomato sauce, half the corn kernels, half the peppers and half the sour cream mixture.
Top with half the grated cheese. Repeat the layers finishing with a layer of grated cheese.
Bake in the oven for 30 minutes until golden brown and bubbling. Remove from the oven and leave to set for 10 minutes.
Serve with a crisp green salad.