Southwestern Cheese, Sausage and Cornbread Strata

Southwestern Cheese, Sausage and Cornbread Strata

servings
8-10

Ingredients














Cooking Instructions

1

Heat oven to 350°F. 


2

Drain salsa, removing excess liquid. Warm olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir for 5-7 minutes or until meat is no longer pink. Transfer sausage mixture and drippings to a large bowl. Fold in cornbread, corn and salsa.


3

Spoon half of the cornbread mixture into a greased 13 x 9-inch baking dish. Sprinkle with 1 1/2 cups Queso Chihuahua® Quesadilla. Top with remaining cornbread mixture. Whisk eggs, milk, garlic powder, salt and pepper in a large bowl. Pour over cornbread mixture, pressing lightly to coat cornbread. Bake for 40 minutes. Sprinkle with jalapeño and remaining Queso Chihuahua® Quesadilla. Bake for 10-15 minutes longer or until a thermometer reads 160°F. Let stand 10 minutes before serving.


Recipe Tips:
  • Any brand of Wisconsin queso quesadilla cheese can be used.
  • Add a spicy flavor kick to this strata by swapping in a Wisconsin pepper, chipotle or habanero jack for the Queso Chihuahua® Quesadilla cheese.

Ingredients














Cooking Instructions

1

Heat oven to 350°F. 


2

Drain salsa, removing excess liquid. Warm olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir for 5-7 minutes or until meat is no longer pink. Transfer sausage mixture and drippings to a large bowl. Fold in cornbread, corn and salsa.


3

Spoon half of the cornbread mixture into a greased 13 x 9-inch baking dish. Sprinkle with 1 1/2 cups Queso Chihuahua® Quesadilla. Top with remaining cornbread mixture. Whisk eggs, milk, garlic powder, salt and pepper in a large bowl. Pour over cornbread mixture, pressing lightly to coat cornbread. Bake for 40 minutes. Sprinkle with jalapeño and remaining Queso Chihuahua® Quesadilla. Bake for 10-15 minutes longer or until a thermometer reads 160°F. Let stand 10 minutes before serving.


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