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Breakfast/brunch

Layered Chile Casserole

Layered Chile Casserole recipe
photo by:kraft
This picante and poblano chili-spiked casserole is for folks who like to walk on the spicy side!
time
prep:
20 min
total:
55 min
servings
total:
8 servings
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What You Need

1/2
lb.  Mexican chorizo
1
small  onion, chopped
2
cloves  garlic, minced
1
tsp.  adobo seasoning
1
cup  picante sauce
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  flour
1
pkg.  (8 oz.) KRAFT Shredded Monterey Jack Cheese
4
 poblano chiles, roasted, seeded and quartered

Make It

PREHEAT oven to 350°F. Brown chorizo in large skillet on medium heat; drain. Add onions, garlic and adobo seasoning; mix well. Cook and stir until onions are tender. Stir in the picante sauce; simmer 5 min.

BEAT eggs lightly in medium bowl. Add sour cream and flour; mix well. Stir in the cheese. Layer half each of the chiles, sausage mixture and egg mixture in greased 8-inch square baking dish. Repeat layers.

BAKE 35 min. or until center is set.

Kraft Kitchens Tips

Serving Suggestion
For a delightful brunch idea, serve this casserole with a seasonal fresh fruit salad.
Variation
Prepare as directed, substituting ground beef for the chorizo and salsa for the picante sauce.
K:12110v1E:64299
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