Southwest Strata
Ingredients:

• 4 eggs
• 1 cup milk
• 1 (15 ounce) can ranch-style beans, drained
• 1 (14.75 ounce) can cream-style corn
• 1 cup shredded Cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 dash hot pepper sauce, or to taste
• 1 (1 pound) loaf day-old bread, torn into small pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the eggs and milk in a large bowl. Stir in the ranch-style beans, corn and Cheddar cheese. Season with cumin, paprika, oregano, salt, pepper and hot sauce, and mix well. Add the bread cubes to the mixture and stir to distribute the cheese and beans.
Allow to set for about 20 minutes, until the bread has absorbed the liquid. Stir occasionally, and add more milk if necessary to make the bread moist, but not soggy. Pour into the prepared baking dish, and spread evenly.
Bake uncovered for 45 minutes in the preheated oven, until lightly browned and a knife inserted into the center comes out clean. Let stand a few minutes before slicing and serving.
Servings: 8
Time to Prepare: hour and 30

Chicken Enchilada Quiche

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chilies
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

1. Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie. 2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chilies and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling. 3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa. High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Serve with side salad made of: shredded lettuce, tomatoes, black olives, shredded Mexican cheese, and salsa; guacamole flavored tortilla chips with salsa; and Pumpkin Pecan Crunch with whipped topping.

Perfect for a brunch or morning Bridal/Baby Shower

Quiche

1 pie crust, unbaked
2 tbsp. butter
1/3 C. onion, finely chopped
3 tbsp. red and green bell peppers, diced
1/2 C. mushrooms, diced
3 large eggs, beaten
16 oz. sour cream, divided
5 slices of bacon, cooked and crumbled
1 1/2 C. Swiss cheese, grated
1 C. mild Cheddar cheese, grated
1 dash salt & pepper

Line pie crust with foil and bake at 450* F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350*. Saute onions, peppers, and mushrooms in butter until softened. Combine with eggs, 8 oz of sour cream, bacon, cheeses and salt & pepper and pour mixture into pie crust. Bake at 350* for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each piece with a dollop of sour cream and enjoy.

Prep time: 30-45 minutes
Time to table: 90 minutes
Serves: 12