This robust and colorful entrée captures Southwestern flavors in a fall main course that calls for warm fresh flour or corn tortillas, a light tossed salad with avocados and a dessert of cinnamon or caramel ice cream. Baked taco chips are healthy options because they do not require fat for deep-frying. Plan to use one or all of the topping choices to bolster the pudding’s subtle flavors.
- 3 3/4 cups crushed, baked blue cornmeal taco chips
- 3 large eggs
- 2 cups pumpkin purée
- 4 oz. chopped mild green chiles
- 1 cup corn kernels
- Hot pepper sauce to taste, optional
- 1 teaspoon chili powder or to taste
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 cup salsa, mild, medium or hot
- 1 cup fresh coriander leaves
- 1 avocado, peeled and sliced
- 1 ripe tomato, thinly sliced
- Preheat oven to 400F.
- Spray 2-quart baking dish with nonstick vegetable spray.
- Layer crushed corn chips in bottom of baking dish.
- In large mixing bowl, beat eggs until foamy. Fold in pumpkin purée, green chiles and corn. Stir in hot pepper sauce, if using, chili powder, ground cumin and salt and pepper. Spoon into baking dish and smooth over chips.
- Bake for 20 minutes. Remove from oven, garnish with toppings as desired, and serve while hot.
Chile has made great headway in the wine world, and many of its wines today are very good. With this savory pudding, try Condor Barrel Fermented Chardonnay.
- Serving Size: Serves 4
- Calories: 390
- Carbohydrate Content: 49 g
- Cholesterol Content: 160 mg
- Fat Content: 20 g
- Fiber Content: 11 g
- Protein Content: 12 g
- Saturated Fat Content: 4 g
- Sodium Content: 580 mg
- Sugar Content: 8 g