Yield: 1 servings
Measure | Ingredient |
---|---|
14 ounces | Chorizo sausage; casing removed, up |
\N \N | ; to 16 |
2½ cup | Whole milk |
5 larges | Eggs |
1 teaspoon | Ground cumin |
½ teaspoon | Salt |
¼ teaspoon | Ground black pepper |
6 slices | Sourdough bread; crusts trimmed (6 |
\N \N | ; 1/2x4 1/2-inch) |
1¾ cup | Shredded hot pepper Monterey Jack cheese; (about 7 ounces) |
1 can | Chopped mild green chilies; drained (4-ounce) |
½ cup | Chopped fresh cilantro |
Butter 8-cup souffle or baking dish. Saute 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 ¾ cup cheese and half each of chilies, cilantro and chorizo. Pour ⅓ of egg mixture over. Repeat layering with 2 bread slices, ¾ 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 ¼ cup cheese. Cover; chill overnight.
Preheat oven to 350F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1124 Calories (kcal); 47g Total Fat; (38% calories from fat); 61g Protein; 110g Carbohydrate; 1018mg Cholesterol; 2564mg Sodium Food Exchanges: 5½ Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.