Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

Serve the salsa with a slotted spoon.

Recipe by Cooking Light June 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 wedge and 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare the salsa, combine the first 7 ingredients in a medium bowl.

  • To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

  • Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

  • Bake at 400° for 20 minutes or until the center is set.

Nutrition Facts

277 calories; calories from fat 30%; fat 9.6g; saturated fat 4.8g; mono fat 3g; poly fat 0.9g; protein 11.1g; carbohydrates 40.2g; fiber 3.9g; cholesterol 54mg; iron 2.3mg; sodium 758mg; calcium 140mg.
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