Thursday, February 11, 2016

Mexican Fiesta Thursday

Southwestern Cornbread Strata with Sausage and Cheese

Cook's notes: This recipe was adapted from snappygourmet.com
It was the perfect dish for me to use up leftover cornbread squares and muffins from a recent chili dinner. Two boxes of cornbread mix were used. Once cornbread is baked in a 9 x 13 pan cut into cubes and dry out on a cookie sheet for several hours before assembling the make-ahead strata. It's a great brunch and company meal.
Ingredients:

  • 12-16 oz. Andouille sausage (I tested with Jimmy Dean Sausage-reduced fat)
  • 1 cup chopped onion
  • 1 cup mini sweet red and yellow peppers, diced
  • 1 cup of frozen corn, defrosted or 1 cup of drained canned corn
  • 1 cup thick salsa (drain off excess liquid)
  • 8 cups dried out cornbread cubes 
  • 8 eggs
  • 2 cups 2% milk
  • salt and pepper to taste 
  • 1/4 tsp. garlic powder
  • 1 Tb. chives
  • 1 Tb. parsley flakes 
  • optional add in minced chiles or roasted red peppers
  • 2-1/2 cups shredded Mexican Blend Cheeses 
Directions:
  • Grease a 13 x 9 pan.
  • Cook sausage, peppers and onion in 1 TB. oil (5-7 minutes) crumble meat.
  • Remove from heat, stir in corn, salsa and cornbread until combined.
  • In a blender add spices with milk and eggs, blend until smooth. 
  • Spread cornbread mixture in pan and pour milk mixture over. Press lightly with a spatula so bread soaks up the liquid.
  • Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before cooking.  
  • Bake in a preheated oven uncovered 350 degrees for 45 minutes or until toothpick comes out clean from the center.
  • Sprinkle cheeses on the last 15 minutes of baking time. 
  • Strata should set 10 minutes before cutting-top each piece with a spoonful of salsa.
Sombrero Spread
Ingredients:
  • 1/2 can of refried beans
  • 3/4 lb. ground beef or chorizo sausage, cooked drained and crumbled
  • 1/2 cup chopped onions
  • 1/2 cup diced mini bell peppers
  • 1-1/2 cups shredded cheddar cheese
  • 3/4 cup diced grape tomatoes, patted dry on a paper towel
  • 1-1/2 TB. chili powder
  • 1 medium jar (16 oz.) chunky salsa
Directions:
  • Brown ground beef or sausage with onion and peppers, drain and crumble. Wipe pan clean.
  • In clean fry pan heat 1/2 can refried beans, chili powder and salsa on low heat.
  • Stir in cheese, tomatoes and meat, heat slowly until almost bubbly, about 15 -20 minutes.
  • Transfer warm dip to a serving bowl, top with diced green onion or cilantro -serve with a spoon and your favorite chips.

No comments:

Post a Comment