1 package of Charcutnuvo Smoked Pork and Bison Jalapeno Cheddar, sliced into medallions
1 pound broccoli florets
½ pound cauliflower florets
1 tbsp olive oil
1 cup onion, diced
4 cloves garlic, minced
8 ounces cream cheese at room temperature
1 tbsp thyme
1 tbsp dijon mustard
½ cup sour cream
2 cups shredded mexican cheese blend
Salt and pepper to taste
Preheat oven to 400F and lightly grease a 9×13 baking dish.
Add water to a large stock pot and bring it to boil. Boil broccoli and cauliflower florets for about 3 minutes then drain and set aside.
Warm olive oil in a large nonstick pan over medium heat. Add onions and saute for 3 minutes. Add garlic and saute for another minute. Add sliced sausage and saute until sides are browned, about 5 minutes.
Add sausage and broccoli mixture to prepped 9×13 and mix well.
In a separate bowl, mix together cream cheese, sour cream, dijon mustard, thyme, 1 cup of shredded cheese, and salt/pepper to taste.
Add cream cheese mixture to the 9×13 with the sausage and broccoli and mix well.
Top with remaining cup of shredded cheese, salt and pepper and bake for 15 minutes or until cheese is completely melted. Broil for 1-2 minutes once the dish is baked to brown the cheese on top for extra flavor. Enjoy!