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TOMATO & CORN PIE
Active Time : 15 minutes Total Time : 50 minutes Serves : 8 servingsINGREDIENTS
- 3 cups fancy shredded Mexican style Cheddar jack cheese divided
- 3/4 cup real mayonnaise
- 1 15 ounce package refrigerated pie crust
- 2 14.5 ounce cans fire roasted diced tomatoes well drained
- 1 11 ounce can spicy corn with jalapeno & green bell peppers drained
- 1/4 cup sliced green onions
- - melted butter
DIRECTIONS
In medium bowl combine 2 cups cheese and mayonnaise; salt and pepper to taste. Prepare crust according to 2 crust package directions; do not bake.
Layer remaining 1 cup cheese in bottom of prepared crust. Top with well drained tomatoes, corn and green onions; salt and pepper to taste.
Spread with mayonnaise mixture. Top with remaining crust and crimp edges. Cut four steam slits in top and brush with melted butter.
Bake in a preheated 400°F oven 30-35 minutes or until golden brown and bubbly. Remove to cooling rack; cool slightly before serving to let set up.