2 tbsp. butter
3 green onions, chopped
1 can (12 oz.) Mexican-style corn, drained
1 can (4 oz.) chopped green chilies, drained
1/4 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground cumin
Dash ground red pepper
1/4 c. unsifted all-purpose flour
5 lg. eggs
1/2 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1/3 c. prepared (bottled) salsa
1 c. tortilla chips
Black olives, quartered

1. In microwave-safe 10 inch quiche or pie dish, microwave butter on HIGH 30 seconds; add green onion, corn, chilies, chili powder, salt, cumin and pepper; mix well. Microwave on HIGH 3 minutes, or until onion is tender, stirring after 1 1/2 minutes. Stir in flour until smooth.

2. In medium bowl, with wire whisk, beat eggs and sour cream; stir into corn mixture; add cheeses; mix well. Microwave on MEDIUM 20 minutes, or until egg mixture is almost set but still moist in center, rotating dish a quarter turn every 5 minutes. Let stand on counter 10 minutes. Garnish top with salsa, tortilla chips, black olives and, if desired, additional shredded cheese. Makes 6 to 8 servings.