Green chili and chorizo breakfast strata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Chorizo sausage; casing removed, up |
| ; 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 |
| ; 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 |
Directions
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.