Chorizo and cheddar tortilla casserole
4
Points®
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
Red bell pepper
2 large, chopped
Poblano chile
1 large, chopped
Red onion
2 large, chopped
Table salt
2 tsp(s)
Ground cumin
1 tsp(s)
Garlic
1 clove(s), large, minced
Cooked chicken sausage
9 oz, chorizo variety, finely minced
Corn tortilla
16 item(s)
Low-fat shredded cheddar cheese
2 cup(s)
Egg
12 large
1% low fat milk
1 cup(s)
Uncooked scallions
1 tbsp(s), chopped, or cilantro
Lime
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)
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