Spanish Strata with Chorizo
Lisa K. Anderson
ingredients
- 1 pound fresh Chorizo sausage
- 2 to 3 tomatoes, seeded and diced
- 1 can diced green chilies
- 3 1/2 cups milk (do not use low-fat or nonfat)
- 8 large eggs
- 1 teaspoon dried Mexican oregano
- 1 teaspoon of ground cumin
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground pepper
- 11 slices of white sandwich bread, crusts trimmed, cut into 1 inch pieces
- 2 cups shredded Monterey Jack/Cheddar cheese
directions
- 1
Sauté Chorizo in skillet over medium heat until cooked through, breaking up with the back of spoon. Using a slotted spoon, transfer Chorizo to paper towels and drain.
- 2
Butter 13 x 9 inch glass baking dish. Whisk milk, eggs, oregano, cumin, salt and pepper in large bowl to blend. Add tomatoes, green chilies, Chorizo, bread and half of the cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate 4 hours or overnight.
- 3
Preheat oven to 375 degrees. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle remaining cheese and bake until melted, about 5 additional minutes. Transfer pan to rack and let sit for 10 minutes before serving.
notes
This is one of my own creations
Source: Lisa K. Anderson
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