Time 40m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the egg, egg whites and sour cream. Add the corn, bread crumbs, Monterey Jack cheese, salt and pepper; mix well., Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; cover and let stand 5 minutes before serving.
Time 50m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine eggs and sour cream. Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Time 1h35m Yield 10 Number Of Ingredients 13 Steps:
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes. Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray. Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest. Add remaining cooking oil to the cleaned skillet and heat over medium-high heat. Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed. Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas. When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas. Bake uncovered in the preheated oven for 20 minutes. Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Yield Makes one 8-inch square cornbread Number Of Ingredients 10 Steps:
Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix). Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
Time 1h40m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven 375*. In mixing bowl, corn, margarine, flour, sugar and additional green and red peppers if desired.)Stir in Monterey Jack Queso dip and sliced green olives. Pour into 1 1/2 greased casserole. Top with crushed Dorito chips. Bake uncovered 20 to 25 minutes. Add two more tablspoon of monterey jack cheese queso dip and stir in before serving if you want it more creamy.
More about “makeover monterey jack corn bake recipes”
Yield Serves 12 Number Of Ingredients 14 Steps:
Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool. Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.) Cut corn bread into squares.
