A spicy, quiche-like jalapeño, corn and Monterey Jack cheese casserole.

Hot and Spicy Corn Gratin

6 Large Chino Valley fresh eggs
3 cups half-and-half
3 jalapeño peppers, seeded, finely chopped
1 cup green onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
6 cups corn kernels, fresh or frozen, cooked
2 cups Monterey Jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
1/4 cup cilantro, chopped

1. Preheat oven to 350°F (175°C).
2. Mix together eggs, half-and-half, jalapenos, green onion, cumin, chili powder and salt.
3. Add corn and Monterey Jack cheese, blending well.
4. Spoon into greased 13 x 9-inch baking pan. Sprinkle top with cheddar cheese.
5. Bake about 40 minutes, until top is golden brown.
6. Sprinkle with chopped cilantro just before serving.

Makes 12 servings.

Recipe provided courtesy of Chino Valley Ranchers.