Southwestern Corn Brunch - cooking recipe

Ingredients

1 10 oz. pouch frozen whole kernel corn with butter sauce
4 eggs
1 4 oz. can chopped mild green chilies, drained
1/2 c. shredded Monterey jack Cheese
1/2 c. shredded cheddar cheese
1/2 c. chopped tomato
1/2 tsp. chili powder
Lettuce leaves
Fried tortillas
Sour cream

Preparation

In a bowl of warm water, thaw corn pouch for 20 minutes. Heat oven to 325\u00b0.
Grease a shallow 2-quart baking dish.
In medium bowl, beat eggs and stir in thawed corn, green chilies, cheeses, tomato, and chili powder; pour into baking dish.
Bake for 20 to 25 minutes or until knife inserts 1 inch from center and comes out clean.
Cut into squares.
If desired, serve on lettuce leaf in a crisply fried tortilla.
Top each serving with sour cream and tortilla crumbs. Yield: 6 servings.