Hot Dog Cornbread Casserole
2 cups leftover Creamy Southern Succotash (recipe)
6 organic all-beef hot dogs cut into half-inch slices
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1/4 cup canola oil
Preheat oven to 375 degrees F. Spray an 8-inch baking pan with cooking oil.
Combine the succotash and hot dogs. Spread mixture in the prepared pan
For the topping
Stir together flour, cornmeal, baking powder, salt, and cheddar into a medium bowl.
In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg, and oil.
Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Pour batter over the hot dog mixture and bake 30 minutes.
Four 8-inch tortillas
2 cups Leftover steak, peppers, and onion from \the Steak burrito recipe
2 cups Mexican Four Cheese Blend
Salsa for serving
Preheat the oven to 450 degrees Fahrenheit.
Prepare the quesadillas.
Lightly spray a large cookie sheetcovered with parchment with cooking oil. Place 2 tortillas on the baking sheet. Spread ½ cup of the cheese over each tortilla and then divide the leftover beef and pepper mixture over the cheese. Top with jalapeno slices and sprinkle each with the remaining cheese. Place a tortilla on top of each quesadilla and brush with avocado oil.
Place the baking sheet in the oven for a couple of minutes and bake for a couple of minutes. Open up the oven and with a large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Continue to bake until brown and crispy. Remove and slice into quarters Serve with salsa.