Hands On:

25 minutes

Total Time:

50 minutes

Serves:

Ingredients

1 (7.06-oz.) pkg. shredded Chihuahua cheese, divided
1 (7-oz.) pkg. shredded Oaxaca cheese, divided
½ (8-oz.) pkg. Hy-Vee cream cheese, softened
2 tbsp vegetable oil
6 Hy-Vee taco-size flour tortillas
½ (9-oz.) pkg. Mexican ground pork chorizo
1 cup Hy-Vee Short Cuts chopped white onions
½ medium green bell pepper, seeded and chopped
1 small jalapeño, seeded and chopped
2 clove(s) garlic, minced
⅛ tsp kosher salt
2 cups cherry tomatoes, chopped; plus additional for garnish
Avocado, pitted, peeled, and sliced; for garnish
Fresh cilantro, for garnish
Smoked paprika, for garnish

Add Ingredients to Cart

Preparation

Preheat oven to 400°. Stir together 1 cup Chihuahua, 1 cup Oaxaca, and cream cheese in a small bowl; set aside.

Heat oil in a large nonstick skillet. Fry tortillas, in batches, 1 to 2 minutes or until lightly browned, turning halfway through. Drain on paper towels; set aside.

Add chorizo, onions, green pepper, jalapeño, garlic, and salt to same skillet. Cook over medium heat 5 to 7 minutes or until chorizo is cooked through (165°), stirring occasionally to break chorizo into crumbles. Remove from heat.

To assemble casseroles, place 1 tortilla in each of 2 (6-inch) cast-iron skillets. Layer each with ⅓ cup chorizo mixture, ½ cup chopped cherry tomatoes, and ⅔ cup cream cheese mixture. Repeat layers with an additional 2 tortillas and remining chorizo, chopped cherry tomatoes, and cream cheese mixture. Top with remaining 2 tortillas, ¾ cup Chihuahua cheese, and ¾ cup Oaxaca cheese.

Bake casseroles for 20 to 25 minutes or golden. Remove from oven. Garnish with avocado slices, cilantro, additional cut-up cherry tomatoes, and smoked paprika, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		620
% Daily Value*
Total Fat: 38g		49%
	Saturated Fat: 19g
	Trans Fat: 0g
Cholesterol: 85mg		28%
Sodium: 1170mg		51%
Total Carbohydrate: 41g		15%
	Dietary Fiber: 2g	7%
	Sugars: 4g	8%
Protein: 25g		50%