Chilaquiles Casserole Recipe

Name: Chilaquiles Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups chopped chorizo sausage with casing removed; 2 cups chopped onion; 1 1/2 cups chopped zucchini; 1/4 cup chopped fresh oregano; 1 tablespoon minced fresh ginger; 4 garlic cloves, thinly sliced; 1 poblano pepper, seeded and chopped; 1 tablespoon chopped canned chipotle peppers in adobo sauce; 1/2 teaspoon salt; 2 (26.5-ounce) cartons Italian chopped tomatoes; 12 (6-inch) corn tostadas; 8 large eggs; 3/4 cup (about 4 ounces) crumbled queso fresco; 1 diced avocado; 1/4 cup chopped fresh cilantro; Lime wedges

Servings: persons

2 tablespoons olive oil
2 cups chopped chorizo sausage with casing removed
2 cups chopped onion
1 1/2 cups chopped zucchini
1/4 cup chopped fresh oregano
1 tablespoon minced fresh ginger
4 garlic cloves, thinly sliced
1 poblano pepper, seeded and chopped
1 tablespoon chopped canned chipotle peppers in adobo sauce
1/2 teaspoon salt
2 (26.5-ounce) cartons Italian chopped tomatoes
12 (6-inch) corn tostadas
8 large eggs
3/4 cup (about 4 ounces) crumbled queso fresco
1 diced avocado
1/4 cup chopped fresh cilantro
Lime wedges

1
Heat oil in a large skillet over medium-high heat. Add chorizo; saute 5 minutes or until browned. Remove from skillet with a slotted spoon, and drain on paper towels. Add onion and next 5 ingredients to skillet. Saute 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer; cook 5 minutes or until liquid thickens slightly. Remove from heat; let cool 15 minutes. Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 425u00b0. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set. Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco; broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.

887

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups chopped chorizo sausage with casing removed, 2 cups chopped onion, 1 1/2 cups chopped zucchini, and more.

Yes, Chilaquiles Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles Casserole

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