Corn and Chile Pie

Vegetable oil
6 or 7 (5-inch) corn tortillas
1 onion, chopped
1 (4 ounce) can diced green chiles or 1 or 2
jalapeño chiles, stemmed, seeded and chopped
1 1/2 cup corn kernels, fresh or frozen
2 cups shredded Monterey jack cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat.

Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 inches.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté onion until soft. Stir in chiles and corn kernels and sauté about 1 minute longer.

Transfer mixture to lined pie plate. Sprinkle cheese over the top of the onion and corn mixture.

In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 minutes, or until almost set in the center. Cool 10 minutes before serving.

Serves 8.