Santa Fe Strata
- 1 jar (16 oz) prepared salsa
1 pkg (9 oz) shoepeg corn, thawed
2 cups each, shredded: pepper jack cheese and mild cheddar cheese
2 cups milk
4 eggs
1 cup all-purpose baking mix
4 cups cooked wild rice
½ cup minced fresh cilantro
Butter 9 x 13-inch baking dish. Spoon salsa in bottom of dish, then sprinkle with corn. Sprinkle evenly with cheeses. In large bowl, combine milk, eggs, and baking mix. Beat until smooth with whisk; add cooked wild rice and cilantro. Pour over salsa mixture in baking dish. Bake 25-30 minutes until pick inserted in center comes out clean; cool 10 minutes. Cut into squares to serve.
15-20 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council