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Contestant: Cheryl Rogers
Serves: 8-12
Ingredients:
1 lb. chorizo, uncooked
6 green onions, chopped (both white and green parts)
1 cup black beans
10 oz. can Mexican flavored diced tomatoes, drained
1 cup canned corn, drained
8 oz. pepper jack cheese, shredded
½ of an 8” pan of cornbread, coarsely crumbled
10 eggs
1 cup fat-free evaporated milk
Directions:
Preheat oven to 375°F.
In a non-stick skillet over medium-high heat, cook the chorizo until meat is browned. Drain and discard fat from meat. Place meat in a large bowl and break up to a small crumble. Mix in the onions, beans, tomatoes, corn, cheese, and crumbled cornbread. Whisk together the eggs and milk and stir in with the other ingredients. Turn the mixture into a shallow greased 2.5 – 3 qt casserole dish. Bake uncovered for 35-45 minutes until lightly browned, and a knife inserted comes out clean. While casserole is baking, prepare the Queso Custard Sauce.
Queso Custard Sauce
1 ½ cup 1% milk
1 Tablespoon cornstarch
3 egg yolks, beaten
4 oz. pepper jack cheese, shredded
In a heavy saucepan, whisk together the milk, cornstarch, and egg yolks. Cook over medium heat, stirring constantly till mixture thickens and comes to a boil. Remove from heat and add cheese, stirring until melted. Serve warm.
Let casserole rest 10 minutes before serving. Garnish as desired with any of the following: sour cream, tomatoes, green onions, and Queso Custard Sauce.
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