Yield: 8 servings
|½ cup||chopped red bell pepper|
|½ cup||chopped onion|
|1.00 tablespoon||minced garlic|
|1.00 tablespoon||minced jalapeno pepper|
|2.00 cup||heavy cream|
|2.00 cup||jalapeno jack cheese|
|1.00 cup||roasted corn kernels; plus|
|1||extra roasted corn kernels; for garnish|
|1.00 cup||cooked black beans; rinsed|
|½ teaspoon||ground cumin|
|¼ teaspoon||chili powder|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|1.00||nine-inch prebaked tart shell; preferably in quiche|
|1.00||recipe pico de gallo; see * note|
|1||chopped cilantro; for garnish|
* Note: See the "Pico De Gallo" recipe which is included in this collection.
In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool. In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper. Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting. Serve with Pico De Gallo alongside, sprinkled with roasted corn kernels and chopped cilantro. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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