Tortilla Chip Spoonbread with Chiles

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 12 servings
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Unsalted butter, for the ramekins

3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces)

2 cups half-and-half

2 ears of corn, kernels cut off (about 1 cup)

Kosher salt

3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces)

4 large eggs

1 red jalapeno pepper, finely chopped (remove seeds for less heat)

2 scallions, thinly sliced

1/4 cup quartered cherry or grape tomatoes

Pico de gallo, for topping


  1. Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
  2. Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
  3. Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.

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