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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 cumin
1 teaspoon chile 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.
2. Mix together eggs, half and half, jalapenos, green onion, cumin, chile 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 8 servings.

Nutrition per serving: Calories 295, Protein 15g, Carbohydrates 19g, Fiber 2.4g, Fat 16g, Cholesterol 155mg, Sodium 373mg, Iron 1.2mg.

Recipe provided courtesy of Chino Valley Ranchers.