Title: Fiesta Chili Corn Bread
Categories: Chef
Yield: 12 Servings

CRUST
2	pk	(8.5 oz. ea.) corn muffin mix
2		Eggs; slightly beaten
2/3	c	Milk
1	cn	(11 oz.) mexican style corn; drained
FILLING
1	cn	(15 oz) no beans chili
1	c	Cheddar cheese; shredded
1	c	Monterey jack cheese
1/2	c	Green onions (greens included), chopped
1	cn	(2.25 oz) black olives; chopped
		Sour cream

Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray. Combine corn muffin mix, eggs, milk and corn in Batter Bowl. Divide batter in half and pour in each Flan Pan. Bake 20 minutes. Let cool 10 minutes and turn tarts out onto serving trays. In 1 1/2 quart Saucepan heat chili over medium heat. Divide chili in half and spread evenly in the well of each flan tart. Layer cheeses, green onions and olives over chili. Garnish with sour cream if desired. Yield: 12 servings or 24 sample servings.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Pampered Chef

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