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Chorizo Bake

  • 1 package Bean’s Chicken Chorizo Sausage, sliced thin
  • 8 oz Philadelphia cream cheese, softened
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 1 can (15 oz) Green Giant whole kernel corn, drained
  • 4 eggs
  • 2 cups Shredded Cheddar Cheese
  • 6 scallions, sliced
  • ½ jalapeno pepper, seeded & minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Preheat oven to 375°. Beat together cream cheese, cornmeal & sugar until smooth. Beat in eggs, one at a time. Stir in 1 cup cheese and remaining ingredients. Pour half of mixture into greased 2-quart casserole. Cover with ½ of sausage. Pour remaining egg mixture over, add the rest of the sausage and top with remaining cheese. Bake about 30 minutes until light golden and set. Let cool 5 minutes before serving. Serves 4-6.

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