Tortilla Chip Spoonbread with Chiles

Tortilla Chip Spoonbread with Chiles

Tortilla Chip Spoonbread with Chiles


55 minutes

Ingredients
  • Unsalted butter, for the ramekins
  • 3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces)
  • 2 cups half-and-half
  • 2 ears of corn, kernels cut off (about 1 cup)
  • Kosher salt
  • 3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces)
  • 4 large eggs
  • 1 red jalapeno pepper, finely chopped (remove seeds for less heat)
  • 2 scallions, thinly sliced
  • 1/4 cup quartered cherry or grape tomatoes
  • Pico de gallo, for topping
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