Mayan Maize Tortilla Pie

( Compliments of The Glenborough Inn )

For 6 servings you will need:

• 2 flour tortillas (8 inch)
• 2 can (15 oz. each) baby corn, drained, with 1 cup liquid reserved
• 1 tbls dried basil
• 2 cloves garlic, minced
• 1 can (4 oz.) chopped green chiles, drained
• 1 small onion, finely diced
• 1 can (4 oz.) pimientos, drained and diced
• 1 can (2 oz) sliced black olives
• 1/3 cup shredded cheese
• 4 eggs
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp pepper
• 2 tbls lime juice
• ¼ cup nonfat dry milk powder
• ¼ cup all-purpose flour

Place 1 tortilla on bottom of greased 10-inch pie plate. Top with layer of baby corn in circular fashion, with points toward middle. Sprinkle with basil, garlic, and green chiles. Layer with second tortilla and another layer of baby corn. Sprinkle with onion and pimientos. Top with black olives and cheese. In blender, combine eggs with remaining ingredients; blend 1 to 2 minutes. Pour egg mixture over layers. Cover and refrigerate at least 2 hours or overnight. Remove from refrigerator. Preheat oven to 350°. Uncover and bake 45 to 60 minutes or until golden brown and set in middle. Cool 15 minutes before cutting. Serve with avocado or salsa if desired.

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