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Photo of Chorizo and cheddar tortilla casserole by WW

Chorizo and cheddar tortilla casserole

4
Point(s)
Total Time
7 hr 35 min
Prep
5 hr 20 min
Cook
2 hr 15 min
Serves
12
Difficulty
Easy
This hearty Mexican brunch casserole will have everyone raving.

Ingredients

Sweet red pepper(s)

2 large, chopped

Poblano chile

1 large, chopped

Uncooked red onion(s)

2 large, chopped

Table salt

2 tsp(s)

Ground cumin

1 tsp(s)

Garlic clove(s)

1 clove(s), large, minced

Cooked chicken sausage(s)

9 oz, chorizo variety, finely minced

Corn tortilla(s)

16 item(s)

Low-fat shredded cheddar cheese

2 cup(s)

Egg(s)

12 large egg(s)

Low-fat milk

1 cup(s)

Uncooked scallion(s)

1 tbsp(s), chopped, or cilantro

Fresh lime(s)

1 medium, cut into wedges

Instructions

  1. Coat a large nonstick skillet with cooking spray; heat over mediumhigh heat. Add peppers and onions; cook, stirring frequently, until vegetables soften, 8-10 minutes. Stir in 5 ml (1 tsp)salt, cumin, garlic and sausage; cook, stirring occasionally, until heated through, 2-3 minutes.
  2. Coat a 6-L (6-quart)slow cooker with cooking spray. Place 4 tortillas in a single, overlapping layer in bottom; top with 1/3 pepper mixture and 125 ml (1/2 cup) cheese. Repeat to make 3 layers; finish with a layer of 4 overlapping tortillas.
  3. In a medium bowl, whisk together eggs, milk and remaining 5 ml (1 tsp)salt; pour over casserole and sprinkle with remaining 125 ml (1/2 cup) cheese. Cover and bake on low for 6-8 hours or on high for 2 hours. Serve with scallions (or cilantro) and lime wedges.
  4. Serving size: 250 ml (1 cup)

Notes

Having a party? Serve this casserole with orange and jicama salad, baby bell peppers and crudite, salsa, guacamole and baked chips.

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