Chorizo and cheddar tortilla casserole
5
Points®
Total time: 2 hr 45 min • Prep: 30 min • Cook: 2 hr 15 min • Serves: 12 • Difficulty: Easy
Having a party? This hearty Mexican brunch casserole will have everyone raving. The combination of spicy chorizo and aromatic veggies brings the perfect balance of flavors to this cheesy dish. Even better, you can save time by assembling it in a slow cooker and cook it overnight. Instead of filling and rolling tortillas like with enchiladas, you layer a sausage-veggie mixture and cheese between tortillas and cook until bubbly. When it’s ready, keep the slow cooker on low to keep it warm until you're ready serve. Pair with orange sections, a jicama salad, crudite, salsa, guacamole and baked chips for a morning fiesta.
Ingredients
Cooking spray
4 spray(s)
Red bell pepper
2 large, chopped
Poblano pepper
1 large, chopped
Red onion
2 large, chopped
Table salt
2 tsp, divided
Ground cumin
1 tsp
Garlic
1 clove(s), minced
Cooked chicken sausage
9 oz, chorizo variety, finely minced
Corn tortilla
16 tortilla(s), small
Shredded reduced fat Mexican-style cheese blend
2 cup(s)
Egg
12 large egg(s)
1% low fat milk
1 cup(s)
Scallions
1 Tbsp, chopped, or cilantro
Lime
1 item(s), cut into wedges
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 cup
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