Chiles Rellenos Strata

1/2 loaf 16 oz French bread, divided
2 oz cream cheese, softened
1 carton (15 oz) Southwest Egg beaters
8 oz pork chorizo sausage*
2 poblano peppers**
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chiles, drained
2 cups shredded chihuahua cheese***


1. Cut bread into 1-in cubes. In a bowl, whisk cream cheese until smooth. Add egg product, whisk until well blended. Place half of the bread cubes over bottom of deep covered baker, pour half of the egg mixture over bread cubes. Add remaining bread cubes to batter bowl, stir to coat. 
2. In large skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles, drain if necessary. Chop peppers and onion. Add peppers and onion to skillet; cover and cook 3-4 min or until peppers are crisp-tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of cheese, stir to combine. 
3. Place half of the sausage mixture over the bread in baker,. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on high for 10-12 minutes or until center is set. Carefully remove lid, sprinkle remaining cheese and let stand for 5-10 min.


*Substitute with hot pork sausage if chorizo is unavailable
**Substitute with green bell pepper is poblano is unavailable 
***Substitute with Hispanic blend cheese if Chihuahua is unavailable

Pizza Baguettes

4 French bread baguettes, cut in half
Prego pizza sauce
Mozzarella cheese
Turkey pepperoni
Ranch dressing for dipping


Spread pizza sauce on the baguettes. 
Sprinkle with cheese.
Top with a pepperoni, or two depending on how big your baguette is. 
Bake at 425 degrees for about 5 minutes.