Ingredients
1
lb chorizo or pork sausage
1
can (11 oz) whole kernel corn with red and green peppers, drained
5
eggs
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup chopped green onions (4 medium)
2
tablespoons chopped fresh cilantro
1 1/2
cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Sour cream, as desired
Salsa, as desired
Preparation
Heat oven to 375°F. In 10-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cooked through; drain. Stir in corn. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
In medium bowl, beat eggs, salt and pepper. Stir in onions and cilantro. Pour evenly over meat mixture. Sprinkle with cheese.
Unroll dough; place on top of cheese.
Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 6 rows by 2 rows. Top with sour cream and salsa.
