Ingredients
Roasted Veggie
Corn Pudding
Instructions
Corn Pudding
- Melt butter in saucepan over medium-high heat
- Once melted, add onions and peppers. Sweat for about 3-4 minutes
- Add cream and seasonings, bring to a simmer. Simmer for about 10 minutes, stirring occasionally
- Add Tostitos and remove from heat. Steep for 5 minutes. Blend with a stick blender until smooth
- [Title]Roasted Squash
- Preheat oven to 350F
- Place corn pudding in bottom of 12" bowl, spreading flat
- In a bowl, place the yellow squash, zucchini, roma tomatoes, and mini rounds
- Toss with 1 tablespoon of oil and a pinch of salt and black pepper. Toss to coat
- Spread yellow squash, zucchini, roma tomato, and mini rounds over the spread corn pudding
- Top with sprinkle of Mexican oregano
- Cover with aluminum foil and bake in oven for 20 minutes
- Remove foil and bake for an additional 5 minutes
- Remove from heat and cool for 2 minutes
No artificial
Colors, flavors or
Masa Made
The Traditional Way
8g
Whole Grains
