Chorizo and Cheddar Tortilla Casserole
- Total Time
This hearty Mexican brunch casserole will have everyone raving.
cooking spray4 spray(s)
sweet red pepper(s)2 large, chopped
poblano chile1 large, chopped
uncooked red onion(s)2 large, chopped
table salt2 tsp, divided
ground cumin1 tsp
garlic clove(s)1 clove(s), large, minced
cooked chicken sausage(s)9 oz, chorizo variety, finely minced
corn tortilla(s)16 small
WeightWatchers Reduced Fat Mexican style blend shredded cheese2 cup(s)
low-fat milk1 cup(s)
uncooked scallion(s)1 Tbsp, chopped, or cilantro
fresh lime(s)1 item(s), cut into wedges
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add peppers and onions; cook, stirring frequently, until vegetables soften, 8-10 minutes. Stir in 1 tsp salt, cumin, garlic and sausage; cook, stirring occasionally, until heated through, 2-3 minutes.
- Coat a 6-qt slow cooker with cooking spray. Place 4 tortillas in a single, overlapping layer in bottom; top with 1/3 pepper mixture and 1/2 c cheese. Repeat to make 3 layers; finish with a layer of 4 overlapping tortillas.
- In a medium bowl, whisk together eggs, milk and remaining 1 tsp salt; pour over casserole and sprinkle with remaining 1/2 c cheese. Cover and bake on low for 6-8 hours or on high for 2 hours. Serve with scallions (or cilantro) and lime wedges.
- Serving size: 1 c