Santa Fe Strata

    4 cups cooked wild rice
    1 16 oz jar prepared salsa
    9 oz pkg Green Giant Shoepeg White Corn, thawed
    2 cups each shredded Fancy brand Hot Pepper and mild cheddar cheese
    2 cups milk
    4 eggs
    1 cup baking mix (such as Bisquick)
    1/2 cup minced fresh cilantro

Butter 9x13 in. baking dish. Spoon salsa in bottom of dish, then sprinkle with corn. Sprinkle evenly with both cheeses.

In large bowl, combine milk, eggs and baking mix. Beat until smooth with whisk, then add cooked wild rice and cilantro. Pour over salsa mixture in baking dish.

Bake for 25-30 minutes until pick inserted in center comes out clean. cool 10 minutes.

To server: cut into squares and garnish with additional salsa, cilantro and sour cream, if desired..

15 -20 appetizers

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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