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Chorizo and Cheddar Tortilla Casserole

4
Total Time
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Serves
12
Difficulty
Easy
This hearty Mexican brunch casserole will have everyone raving.

Ingredients

cooking spray

4 spray(s)

sweet red pepper(s)

2 large, chopped

poblano chile

1 large, chopped

uncooked red onion(s)

2 large, chopped

table salt

2 tsp, divided

ground cumin

1 tsp

garlic clove(s)

1 large clove(s), minced

cooked chicken sausage(s)

9 oz, chorizo variety, finely minced

corn tortilla(s)

16 small

Weight Watchers Reduced Fat Mexican style blend shredded cheese

2 cup(s)

egg(s)

12 large

low-fat milk

1 cup(s)

uncooked scallion(s)

1 Tbsp, chopped, or cilantro

fresh lime(s)

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 c

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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