This recipe is courtesy of the wonderfuly talented Lea Ann over at Mangos, Chili and Z. Lea Ann is a big fan of Southwest cooking and always has great recipes to share. She is my "go-to" source for Southwest/Mexican flare. When I saw this recipe on her blog I knew I had to make it ASAP. I mean, what could be better than a Mexican quiche covered in Velveeta dip???
OMG - this was fantastic!! We loved this. We ate this for dinner, and I had make myself stop eating it. This was my first time cooking with chorizo and it turns out I really like it. I cooked the chorizo the night before; so it only took a few minutes to assemle the casserole after work. Dinner was on the table in no time. We just ate some chips with it, but next time I will serve it with some refried beans or black beans and rice. It's also not a bad idea to make extra Velveeta dip to go with the chips. I'm just saying.... I HIGHLY recommend this! Thanks for so much for sharing Lea Ann!!
Eggs Ole’slightly adapted from Mangos, Chili and Z
1 dozen corn tortillas
1 lb chorizo
1 cup cheddar cheese
1 cup Monterey jack cheese
16 eggs (I used 10 eggs and 1 1/2 cups Egg Beaters)
12 oz salsa
1 cup sour cream (I used light)
For the sauce:
12 oz Velveeta (I used 2%)
8 oz salsa
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, until soft. Spray a 9x13 pan with cooking spray. Line bottom and about an inch up the side of large Pyrex dish with tortillas. Cook chorizo and drain; spread over tortillas. Spread cheeses over chorizo. Mix eggs, sour cream and salsa together; pour over cheese and bake at 350 for 30 – 45 minutes or until set.
For the sauce, combine Velveeta and salsa in a microwave safe bowl. Heat in 30 second intervals until melted. Pour sauce over individual pieces of the eggs ole'.