This Mexican-inspired casserole is a modern comfort classic. Slow cooking mellows the heat of the jalapeño peppers considerably. If you want more heat, keep in the seeds from one jalapeño; use the seeds from both peppers to yield a dish with fiery, lingering spice.
Special Diets:
Ingredients
Method
Combine onions, bell peppers, garlic, jalapeños, cumin and salt in a slow cooker. Cover and cook on high for 2 hours.
Uncover and continue to cook until most of liquid has evaporated, about 1 hour more.
Transfer 1 cup of the vegetables to a blender.
Add tomatoes and blend until smooth. Set sauce aside.
Transfer remaining vegetables to a large bowl and stir in Neufchâtel and cottage cheese, stirring until Neufchâtel is melted.
Pour about 3/4 cup of the sauce into the slow-cooker.
Cover with 3 tortillas, overlapping as necessary.
Top with half of vegetable mixture and 1/2 cup cheddar.
Repeat layering with 3 more tortillas, remaining vegetable mixture, 1 cup sauce and 1/2 cup cheddar.
Cover with remaining 3 tortillas, sauce and 1/2 cup cheddar.
Cover and cook until casserole is very tender and browned around the edges, 5 to 6 hours on low or 2 1/2 to 3 hours on high. Cool, uncovered, for at least 20 minutes before serving.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.