- 2 red bell peppers chopped
- 1 poblano pepper chopped
- 2 red onions chopped
- 2 tsp salt divided
- 1 tsp cumin
- 1 large garlic clove minced
- 9 oz chicken chorizo sausage finely minced
- 16 corn tortillas
- 2 cup low-fat shredded cheddar cheese
- 12 eggs
- 1 cup low-fat milk
- chopped scallions cilantro, and lime wedges for garnish
Coat a large nonstick skillet with cooking spray. Cook peppers and onion over medium-high heat for 8-10 minutes or until slightly softened. Add 1 tsp salt, cumin, garlic, and chorizo and heat through.
Coat slow cooker with cooking spray. Place 4 tortillas in bottom, top with 1/3 pepper mixture and ½ cup cheese. Repeat to make 3 layers and finish with 4 tortillas.
Whisk together eggs, milk, and remaining 1 tsp salt. Pour over casserole and top with remaining ½ cup cheddar cheese. Cover and bake on low for 6-8 hours or 2 hours on high. Serve garnished with scallion, cilantro, and lime wedges.
Serve with: Mexican Jicama Salad with Clementines, baby bell peppers and crudité, salsa, guacamole, and baked chips