Farmer's Casserole, Mexican Style

From time to time, I have readers email me with questions, recommendations, and recipe suggestions. Recently, Leela emailed me the recipe for Farmer's Casserole, Mexican Style. She thought it sounded like something I would enjoy, and she was correct! This is an easy meal to assemble, and is like breakfast for dinner. I made a few changes from Leela's recipe because I wanted to add in more veggies to make this a one pan dinner. Also, I used Trader Joe's Soyrizo in place of chorizo, one of the only faux meat products I just can't quit! The dish has so much flavor, few ingredients, easy prep and clean up. Aside from the length of cooking time, it's a perfect weeknight meal (though while I waited for it to cook, I was able to do some chores around the house!)

Farmer's Casserole Mexican Style
from Leela

4 corn tortillas

1/2 c. shredded Monterey jack cheese (or any Mexican style cheese)

1 c. crumbled chorizo/soyrizo

2 scallions, sliced then (white and green parts)

1/2 c. chopped cilantro

1 4 oz. can diced green chiles

1/4 c. picked jalapenos

1 zucchini, halved and sliced

1 green bell pepper, finely diced

4 eggs (or 2 eggs and 4 whites)

1 cup milk (I used skim)

Salt and pepper

Preheat oven to 350*

Spray a baking dish with nonstick cooking spray.

Line the bottom with tortilla strips, criss-crossing them to leave no gaps.

Sprinkle the chorizo, green onions, chilies, cilantro, zucchini and peppers over the tortillas.

In a small dish, combine the eggs, milk, salt and pepper.

Pour over the casserole, sprinkle with cheese.

Bake for 40-45 minutes, until eggs are set.

*Because I added raw zucchini and peppers, the dish was a little wet, next time I might sauté the vegetables first to release a bit of the liquid.