Makes: 8-10 servings
Heat oven to 350°F.
Drain salsa, removing excess liquid. Warm olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir for 5-7 minutes or until meat is no longer pink. Transfer sausage mixture and drippings to a large bowl. Fold in cornbread, corn and salsa.
Spoon half of the cornbread mixture into a greased 13 x 9-inch baking dish. Sprinkle with 1 1/2 cups Queso Chihuahua® Quesadilla. Top with remaining cornbread mixture. Whisk eggs, milk, garlic powder, salt and pepper in a large bowl. Pour over cornbread mixture, pressing lightly to coat cornbread. Bake for 40 minutes. Sprinkle with jalapeño and remaining Queso Chihuahua® Quesadilla. Bake for 10-15 minutes longer or until a thermometer reads 160°F. Let stand 10 minutes before serving.