Cheesy Fiesta Squares

2 (8 oz.) pkgs. corn muffin mix
1/4 cup flour
1 tsp. ground cumin
4 eggs, divided
1/2 cup milk
1/2 cup olive oil
1 tsp. salt
Ground pepper to taste
2 Tbs. finely chopped pickled jalapenos
1 cup sour cream
1/2 tsp. Mexican seasoning (see note) or paprika
8 oz. shredded Mexican-blend cheese
8 to 10 oz. diced ham or cooked chicken
1 cup chopped roasted red peppers
Bottled salsa or pickled pico (see recipe)

Grease a 9x13 baking pan; set aside. Heat oven to 375. Measure 1-1/3
cups corn muffin mix; set aside. In a large bowl, stir together
remaining corn muffin mix, flour and cumin. Whisk in 2 eggs, milk,
oil, salt and pepper; stir in jalapenos. Pour into prepared pan; bake
for 8 minutes. In the same bowl, whisk together reserved baking mix,
remaining 2 eggs, sour cream and Mexican seasoning. Stir in cheese.
Remove pan from oven; distribute ham and peppers over base, pressing
lightly. Spread on sour cream mixture. Return to oven and bake 15 to
20 minutes more, until surface is puffed and set and a knife inserted
near the center comes out clean. Let cool to room temperature. Cut
into squares; serve with bottled salsa or pickled pico.

Note: Mexican seasoning is a spice blend containing red pepper,
garlic, and cumin; it is available in most markets.

The literal translation from Spanish of pico de gallo is "beak of the
rooster." (You had to be there!) This version is good with chips,
warm tortillas or just about any Tex-Mex dish. To seed a cucumber,
cut it in half lengthwise and scrape out the seedy middle part with a
spoon.

PICKLED PICO
1 large white onion
1 medium cucumber, peeled, seeded, diced
1 cup peeled, diced jicama
1 red bell pepper, diced (about 1 cup)
1/4 cup diced pickled jalapenos or more to taste
1 Tbs. juice from pickled jalapenos
3 Tbs. red wine vinegar
1/2 cup orange marmalade

Dice onion, place in colander and rinse; drain well. In large bowl,
stir together onion, cucumber, jicama, bell pepper, jalapenos,
jalapeno juice, vinegar and marmalade. Refrigerate overnight for best
flavor. Yield: about 4 cups.