Southwestern Chorizo Bake
Southwestern Chorizo Bake
Directions
- Preheat oven to 375° F.
- In a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, one at a time, beating until smooth after each addition.
- Stir in corn, 1 cup of the Cheddar cheese, onions, jalapeños, oregano, salt and pepper.
- Pour half of the egg mixture into greased 9" x 13" glass baking dish. Cover with 6 oz. of the chorizo.
- Pour the remaining egg mixture over top. Sprinkle remaining chorizo and cheddar cheese.
- Bake uncovered in oven for about 40 minutes or until light golden and set.
- Let cool for 5 minutes. Serve with salsa and sour cream.
Ingredients
- 6 oz cream cheese, softened
- 1/2 cup cornmeal
- 2 tbsp sugar
- 4 egg(s)
- 12 oz corn, canned, drained
- 1 1/2 cup cheese, cheddar , shredded
- 1/2 cup Peak Fresh Produce® Onion(s), Yellow, chopped
- 1/2 seeded, finely chopped jalapeño(s)
- 1 tsp oregano, dried
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 8 oz Burke® Chorizo Pork Topping
- salsa
- sour cream
