South of the Border Quiche |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
A friend took this dish to a potluck and I requested the recipe from him afterwards. It's wonderful for a luncheon or dinner party. Ingredients:
1 (8 1/2 ounce) package jiffy cornbread mix |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 tablespoon water |
1 egg |
12 eggs |
8 ounces shredded monterey jack cheese, divided |
1 cup milk |
1 lb pork sausage, cooked and drained |
1 (14 3/4 ounce) can cream-style corn |
2 (4 ounce) cans chopped ortega green chilies, drained |
2 tablespoons finely chopped onions |
1 cup salsa |
Directions:
1. Mix together top 4 ingredients till just moistened. Spread over the bottom of a greased baking pan.
2. Sprinkle half of the cheese over the cornbread mixture.
3. In large bowl, beat 1 dozen eggs, add sausage, milk, corn, chilies, and onion and pour over cornbread batter.
4. Bake, uncovered at 350 degrees for about 60 minues or until knife inserted in middle comes out clean.
5. Top with salsa and sprinkle with remaining cheese.
6. Return to oven until cheese melts, let stand 5 minutes before serving.
|
|