Green Chile and Chorizo Strata
14 to 16 oz. chorizo sausage, casing removed
2 1/2 cups whole milk
5 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper |
6 6 1/2x4 1/2 inch slices sourdough bread,
crusts trimmed
1 3/4 cups shredded hot pepper Monterey Jack cheese (about
7 oz.)
1 (4 oz.) can chopped mild green chilies, drained
1/2 cup chopped fresh cilantro |
This zesty, eye-opening casserole can be made with either
pork or beef chorizo.
Butter 8 cup soufflé or baking dish.
Sauté chorizo in heavy large skillet over medium
low heat until cooked through, about 15 minutes. Using slotted spoon, transfer
chorizo to plate lined with paper towels; drain well.
Whisk next 5 ingredients in large bowl to blend.
Place 2 bread slices in bottom of prepared dish. Sprinkle
with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour
1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese
and remaining chilies, cilantro and chorizo. Pour half of remaining egg
mixture over. Top with 2 bread slices. Pour remaining egg mixture over
and sprinkle with remaining 1/4 cup cheese.
Cover; chill overnight.
Preheat oven to 350° F. Bake strata uncovered until
puffed and golden, about 55 minutes.
Let stand 5 minutes before serving.
Makes 6 servings
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