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Southwestern Hot Browns

Southwestern Hot Browns

Southern Living APRIL 2002

  • Yield: 4 servings


  • 4 large thick cornbread squares
  • 1 pound roasted turkey slices
  • 1 (4.5-ounce) can chopped green chiles
  • Cheese Sauce
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 8 bacon slices, cooked
  • 2 large tomatoes, sliced and halved


Place cornbread on baking sheet, and broil 3 inches from heat until toasted, turning once.

Arrance 2 halves cornbread in each of 4 lightly greased individual baking dishes. Top cornbread evenly with green chiles over turkey before adding Cheese Sauce. Sprinkle shredded sharp Cheddar cheese evenly over sauce.

Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individal baking dises. Arrange cornbread halves evenly in bottom of pan. Top evenly with green chiles over turkey before adding Cheese Sauce; sprinkle shredded sharp Cheddar cheese. Proceed with recipe as directed.


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Southwestern Hot Browns Recipe