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Рецепт Tex-Mex potato corn Pudding

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  1. Peel and shred potatoes. keep covered in water until ready to use.
  2. Trim and slice green onions.
  3. Drain and mince the sun dried tomatoes.
  4. Drain and dry potatoes. Cook the potatoes and onions in butter until heated through, about 5 minutes. Remove from heat.
  5. Stir in milk, corn, chilies, dried tomatoes, eggs, bbq sauce, coriander, and salt. Stir to mix. Pour into greased 2 1/2" half steamable pan, spread evenly. Sprinkle top with cayenne.
  6. Bake in a 350 F oven until browned and firm, about 35 minutes.
  7. Cut pudding 6X4 for 24, 4 oz servings. serve as a side to your favorite Tex-Mex entree. Garnish with sour cream and chopped scallions
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