Chorizo and Cheddar Tortilla Casserole
- Total Time
- 2:45
- Prep
- 0:30
- Cook
- 2:15
- Serves
- 12
- Difficulty
- Easy
This hearty Mexican brunch casserole will have everyone raving.
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cooking spray4 spray(s)
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sweet red pepper(s)2 large, chopped
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poblano chile1 large, chopped
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uncooked red onion(s)2 large, chopped
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table salt2 tsp, divided
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ground cumin1 tsp
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garlic clove(s)1 clove(s), large, minced
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cooked chicken sausage(s)9 oz, chorizo variety, finely minced
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corn tortilla(s)16 small
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WeightWatchers Reduced Fat Mexican style blend shredded cheese2 cup(s)
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egg(s)12 large
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low-fat milk1 cup(s)
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uncooked scallion(s)1 Tbsp, chopped, or cilantro
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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