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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From . Ingredients:
3 tablespoons butter |
1/4 cup all-purpose flour |
1 (5 ounce) can evaporated milk |
1/3 cup water |
1 (11 ounce) can mexican-style corn, drained |
1 (4 ounce) can chopped green chilies |
3 large eggs, separated |
3/4 cup cheddar cheese, divided (shredded) |
Directions:
1. PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
2. MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
3. BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.
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