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Red Pepper and Corn Tortilla Squares
2 12 oz. packages frozen hot pork sausages
½ cup chopped onion
1 jar roasted red pepper and garlic salsa
1 15 oz. can cream style corn
2 cups shredded Monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup diced red bell pepper
8 eggs, slightly beaten
8 corn tortillas, cut in ½ inch strips
¾ cup milk
½ teaspoon black pepper
no stick cooking spray

In large skillet, brown sausage with onion, drain. In large mixing bowl, combine sausage and onions with next nine ingredients, making sure tortilla strips are separated. Spray 9 x 13 inch glass baking dish with no stick cooking spray. Pour tortilla mixture into prepared dish; smooth top so tortillas lay flat. Refrigerate, covered, six hours or overnight. Bake, uncovered, in preheated 325 deg. Oven until center is set (60-70 minutes). Let stand 15 minutes, cut into 12 squares.