Walk on the spicy side with this picante and poblano chili-spiked chorizo casserole. This Layered Chile Chorizo Casserole takes only 20 minutes to prep.
What You Need
Original recipe yields 8 servings
1/2 lb. Mexican chorizo
1 small onion, chopped
2 cloves garlic, minced
1 tsp. adobo seasoning
1 cup picante sauce
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup flour
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
4 poblano chiles, roasted, seeded and quartered
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Let's Make It
Preheat oven to 350°F. Brown chorizo in large skillet on medium heat; drain. Add onions, garlic and adobo seasoning; mix well. Cook and stir until onions are tender. Stir in the picante sauce; simmer 5 min.
Beat eggs lightly in medium bowl. Add sour cream and flour; mix well. Stir in the cheese. Layer half each of the chiles, sausage mixture and egg mixture in greased 8-inch square baking dish. Repeat layers.
Bake 35 min. or until center is set.
For a delightful brunch idea, serve this casserole with a seasonal fresh fruit salad.
Prepare as directed, substituting ground beef for the chorizo and salsa for the picante sauce.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.