Grilled El Monterey Burritos in Smoked Southwestern Corn Custard

Serves: 6
Prep Time: 60 mins
Total Time: 65 mins

Ingredients
6 El Monterey Burritos (customer's choice)
(1) 15 oz. can whole kernel corn, drained
(1) 15 oz. can creamed corn
2 eggs, beaten
1 cup milk or half n half
2 tsp. cumin
2 tsp. granulated garlic
1/8 tsp. white pepper
1 tsp. chile powder
2 Tbl. chopped cilantro
90-100 Ritz crackers; crushed fine
1/2 cup chopped green onions
1/4 cup chopped red bell peppers

Directions
1. Preheat oven to 350ºF & Fire up your indoor or outdoor electric grill.
2. Fully thaw burritos and liberally brush with cooking oil. Grill burritos on all sides to completely reheat to an internal temperature of 165ºF. Wrap in foil to keep warm.
3. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, seasonings, cilantro, crackers, green onion; and red peppers mix well.
4. Pour mixture into a lightly butter casserole dish and place grilled burritos in casserole dish. Bake at 350ºF (175ºC) for 50 minutes.