*  Exported from  MasterCook  *
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 Serving Size  : 6    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Whole head garlic
      1/3   c            Unsalted butter -- divided
    1       c            Shiitake mushrooms -- sliced
      3/4   c            Red onion -- diced
    1 1/2   c            Corn kernels
    1       sm           Jalapeno pepper -- minced
      3/4   c            Red peppers -- roasted/diced
    3                    Eggs
    1                    Egg white
    1       c            Buttermilk
    1       c            Monterey Jack cheese -- grated
    1       c            Heavy cream
      1/2   c            Cilantro -- chopped
                         Salt and pepper to taste
    6                    Corn tortillas, 6
   In a preheated, 450-degree oven, place a whole large
   head of  garlic directly on the rack and dry roast for
   40 minutes. Remove garlic head and allow to cool for 1
   hour. Turning garlic head on its side, slice in half
   to expose cloves. Carefully remove the soft meat  of
   the cloves and turn out on a cutting board; chop into
   a paste. Reserve.
   Heat 2 tablespoons butter in a large saute pan. Add
   mushrooms. Cook 5 minutes on medium low heat. Add
   onion, corn, jalapeno, and roasted peppers. Cook
   slowly for 10 minutes.
   In a large mixing bowl, beat eggs; add egg white. Beat
   thoroughly. Add buttermilk,  3/4 cup of the grated
   cheese, heavy cream, garlic paste, cilantro, and
   seasonings. Add cooked vegetable mixture. Mix well.
   To assemble: With remaining butter, thoroughly grease
   bottom and sides of an ovenproof oval or rectangular
   baking pan (9-inch-by-1-inch). Line bottom of pan with
   3 corn tortillas all the way to the edges. Place half
   of the corn-mushroom mix over tortillas. Repeat
   layers. Top mixture with remaining grated cheese.
   Bake in a 350-degree oven for 35 minutes or until
   thoroughly  set. Remove and allow to cool 15 minutes
   before unmolding to slice, or serve directly out of
   baking dish.
   Servings: 6 to 8 as a side dish.
   by chef Steven C. Singer of Arthur’s Landing in
   Weehawken, New Jersey
   printed in The Record, Northern New Jersey, November
   15, 1995
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