New Mexican Green Chile, Goat Cheese & Corn Gratin

I developed this recipe as a side dish for a New Mexican-themed Christmas dinner several years back. The authentic flavor of it hits the spot whenever I get homesick, but the goat cheese cools the heat enough to please my non-native dinner guests. Roasted green chile from Hatch, NM, (or as my sister calls it, Defcon-5 nuclear sunshine) is always best. You can order it frozen or fresh from places like this. Avoid canned.

1 tbsp olive oil

1 cup onion, chopped

1 cup green bell pepper, diced

1 cup red bell pepper, diced

salt and pepper

kernels from 4 ears of corn

2-3 green chiles, roasted, peeled and chopped (less if hot)

1 tsp cumin

1/3 cup goat cheese

3/4 cup skim milk

1/4 nonfat dry milk

1 tbsp flour

3 eggs

Preheat oven to 425 degrees. In a large skillet, saute the onion in olive oil until transparent. Add bell peppers, season with salt and pepper, and saute about 5 minutes. Add half of the corn, and all of the green chile and cumin. Saute until tender and remove from heat. Stir in the goat cheese until melted and well blended. Scrape this mix into an oven-safe gratin dish.

In a food processor, combine the milk, dry milk, flour, remaning corn and eggs. Season with salt and pour over the veggie mix in the gratin dish. Bake about 25 minutes, until golden across the top. Serves 4-6.