Corn and Zucchini Au Gratin with Chipotle Peppers

2 Tbs. corn oil

1 small onion -- diced

3 cups corn kernels -- fresh or frozen

2 small zucchinis -- grated

2 canned chipotles -- minced

1 cup Monterey jack cheese -- grated

2 eggs -- beaten

salt and pepper to taste 2 corn tortillas -- stale; ground

1. Preheat oven to 400 degrees. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.