Corn and Zucchini Au Gratin with Chipotle Peppers

• 2 tablespoons corn oil
• 1 small onions diced
• 3 cups corn fresh or frozen
• 2 small zucchini grated
• 2 cans chipotle chili peppers minced
• 1 cup monterey jack cheese grated
• 2 large eggs beaten
• 1 x salt and black pepper to taste
• 2 each corn tortillas (6-inch) stale, ground

1. Preheat oven to 400F (200C).
2. In a large skillet heat oil over medium heat; add onion and saute until soft.
3. Stir in corn, zucchini and chipotles and cook for 6 to 7 minutes stirring often.
4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste.
5. Spread corn mixture into a greased casserole.
6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese.
7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.

corn oil, onions, corn, zucchini, chipotle chili peppers, eggs, salt, corn tortillas

Taken from recipeland.com/recipe/v/corn-zucchini-au-gratin-chipotl-36330 (may not work)