Friday, January 8, 2010

Hot and Smoky Corn Gratin p. 332

I was looking for a casserole type dish to take to a holiday potluck and came across this dish. It is more of an appetizer/dip than a casserole or side dish, but it was definately delicious.

The main recipe is Chile Cheese Gratin, but I have a fear of peppers, both of picking them out and having to actually cook with them. One of the variations suggests using corn and canned chipotle chile with adobo. That sounded do-able to me, so I set to work.

Ingredients: corn, canned chipotle chile with adobo, tomatoes (I used two cans of diced tomatoes), cheese, salt, pepper, cilantro, tortilla chips.

Layer your corn, tomatoes, cheese, and chiles several times and top with crushed chips. Bake for about 25 minutes or until is bubbly.

Mark Bittman suggest using 2-4 tables of the chipotle chiles. Be sure you know your tolerance for chile because I failed to taste it until after I put together the whole dish. Ooops. It was a bit spicy, but everyone seemed to like it.

I would recommend it as an appetizer dip for a potluck or other gathering.

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