1 pint onions, minced
1 fluid ounce vegetable oil
2 tablespoons celery, minced
5 tablespoons chili powder
5 teaspoons chipotle chiles canned in adobo, seeded and minced
6 fluid ounces tomato sauce, canned
8 fluid ounces chicken stock, hot
3 pounds fresh corn kernels
3/4 teaspoon salt
4 ounces Monterey jack cheese, grated
Servings: 8
1. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
2. Stir in the chili powder, chipotle peppers, tomato sauce, stock, corn and salt.
3. Pour the mixture into a buttered 2-inch- (5-centimeter-) deep one-third-size hotel pan. Cover and bake at 350F (180°C) for 1 hour 15 minutes. Uncover, spread the grated cheese over the top and return to the oven until the cheese melts and begins to brown.
1 fluid ounce vegetable oil
2 tablespoons celery, minced
5 tablespoons chili powder
5 teaspoons chipotle chiles canned in adobo, seeded and minced
6 fluid ounces tomato sauce, canned
8 fluid ounces chicken stock, hot
3 pounds fresh corn kernels
3/4 teaspoon salt
4 ounces Monterey jack cheese, grated
Servings: 8
1. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
2. Stir in the chili powder, chipotle peppers, tomato sauce, stock, corn and salt.
3. Pour the mixture into a buttered 2-inch- (5-centimeter-) deep one-third-size hotel pan. Cover and bake at 350F (180°C) for 1 hour 15 minutes. Uncover, spread the grated cheese over the top and return to the oven until the cheese melts and begins to brown.
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