Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups finely shredded taco-flavored Mexican cheese blend (8 oz)
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
cup whipping cream
2
eggs
1 1/2
cups Old El Paso™ Thick ’n Chunky salsa
Fresh cilantro sprigs, if desired
Preparation
Heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom. Press in bottom and up side of pan, trimming excess dough as necessary.
Sprinkle cheese in crust-lined pan. Evenly spread corn over cheese. In small bowl, beat whipping cream and eggs with whisk. Pour egg mixture over corn.
Bake 45 to 50 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve with salsa; garnish with cilantro.
