1 pound bulk pork sausage
1 small onion
12 ounces fire-roasted chili salsa
1 cup milk
4 eggs
1 cup flour
2 cups Monterey Jack cheese, shredded
2 7-ounce cans diced green chilies, drained
Brown pork and onion until pork is done; drain fat. Add salsa. In a small bowl, beat together milk, eggs and flour. Add cheese to that mixture and stir well. Layer chilies, pork mixture and cheese mixture in a greased 8-inch pan. Repeat layers, ending with cheese mixture. Bake at 350 degrees for 40 minutes. Let set 5 minutes before serving.

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