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CHIPOLTE SOUTHWEST PIE
Chipolte Southwest Pie
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INGREDIENTS
- 1 1/2 cups frozen whole kernel corn
- 1 onion finely chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1/3 cup shredded mexican cheese
- 1/2 cup Baking mix
- 1/2 cup milk
- 1/2 cup chunky salsa
- 2 eggs
- 1 chipolte pepper in adobe sauce, chopped fine
- Additional chunky salsa
- 1/4 cup cilantro, chopped
DIRECTIONS
Heat oven to 400°. Grease 9 inch pie pan. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa chipolte and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with additional salsa and cilantro.
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