All Mexican flavors and textures are found in this slow, layered dish; We love it topped with chunky salsa and avocado slices.
*ingredients :
°500 g (1 lb) beef chorizo or Italian sausage, cooked and drained
°9 corn tortillas
°8 eggs
°375 ml milk (1 1/2 cups)
°1 jalapeño, seed, finely chop or 1 chipotle,, finely chop in adobo sauce
°1 chopped red pepper
°3/5 c green onions
°2 cups (500 ml) monterey jack cheese mix with grated pepper
°2 tsp fresh coriander
°250 ml (1 cup) Chunky El Paso TM
*Methods :
1
Spray a 4.7 to 5.6 L (5 to 6 quart) saucepan with cooking spray. Putting 3 tortillas in slow cooker, shredding if obligatory, to covering bottom.
2
In a medium bowl, whisk together eggs, milk, and cayenne pepper with the paddle attachment. Reserve 30 ml (2 tablespoons) chopped sweet pepper, 30 ml (2 tablespoons) green onion and 175 ml (3/4 cup) cheese.
3
Placing tortillas in slow cooker with half of sausage & rest of sweet pepper, green onions, & cheese. Repeat layers. Top everything with the remaining 3 tortilla chips, tearing if necessary to cover the mixture. Pour the egg mixture over the tortilla.
4
coverage; Simmer on low for 4 to 5 hours or on high for 2 to 3 hours or until temperature reaches 71°C (160°F) and cooked through.
5
Sprinkle with cheese, pepper, green onions and cilantro. Remove the foil before serving by peeling the edges with a knife. Serve with avocado slices and salsa if desired.
Enjoy !
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