1. Preheat oven to 375. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips. Combine the half-and-half, corn, the remaining ground chips, and 1 tsp salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 up cheese.
2. Beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
3. Transfer the prepared ramekins to a baking sheet, divide the batter among the ramekins and sprinkle the tops with the remaining cheese. Bake until the spoonbread is puffed and set, about 25 minutes. Let cool 5 minutes. Top with pico de gallo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 119 (57%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 161.5mg||50 %|
|Sodium 227.4mg||8 %|
|Potassium 224.7mg||6 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14.1g|
|Protein 8.5g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!