1cup shredded monterey jack cheese or 1 cupmonterey jack pepper cheese
1cupshredded cheddar cheese
3tablespoons minced fresh cilantro, divided
sour cream, to taste
hot pepper sauce, to taste
Serving Size: 1 (189) g
Servings Per Recipe:10
Calories from Fat 284 g64 %
Total Fat 31.6 g48 %
Saturated Fat 14.6 g72 %
Cholesterol 168.3 mg 56 %
Sodium 767 mg 31 %
Total Carbohydrate17.2 g 5 %
Dietary Fiber 1.7 g6 %
Sugars 1.8 g7 %
Protein 22.6 g 45 %
In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes.Drain on paper towels.
In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes.Add garlic, cook a minute longer.Remove from heat and stir in chorizo.Cool 15 minutes.
Whisk eggs, cream, green chilies, and chili powder.Layer a greased 11×7 inch baking dish with half of each of the following:chorizo mixture, cheeses, and egg mixture.Sprinkle with tablespoon cilantro.Top with remaining chorizo and eggs.Sprinkle with remaining cheese and a tablespoon cilantro.Refrigerate, covered, overnight (I just made mine right away and didn’t refrigerate).
Preheat oven to 350.Remove casserole from refrigerator while oven heats.Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
Let stand 10 minutes before serving.Sprinkle with remaining cilantro.