Pasteles

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 sun-dried tomatoes (not packed in oil)
• 2 eggs
• 2 egg whites
• 2 cups frozen corn, thawed
• 3/4 cup evaporated skim milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon hot pepper sauce

Recipe

• 1 1.preheat oven to 350°f spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
• 2 2.to reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. let stand 15 minutes. drain and finely chop.
• 3 3.beat eggs and egg whites in medium bowl with wire whisk until frothy. fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. fill ramekins three-fourths full with mixture.
• 4 4.place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. bake 35 minutes or until set and lightly browned. invert ramekins onto serving plate to release timbales. serve immediately.