MEXICAN CHORIZO STRATA

Mexican Chorizo Strata image

Make and share this Mexican Chorizo Strata recipe from Food.com.

Provided by Pinay0618

Categories Breakfast

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

extra virgin olive oil or vegetable oil
1 lb fresh mexican chorizo sausage or 1 lb other spicy bulk sausage
8 slices day-old white bread or 8 slices egg-based bread, cut into large cubes
2 anaheim chilies, peeled, seeded and chopped or chopped green chili, well drained
2 cups whole milk
1/2 cup butter, melted and cooled (8 tablespoons)
1 tablespoon hot sauce
6 large organic eggs
kosher salt & freshly ground black pepper
2 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
1 ripe avocado, pitted and peeled
1 lime, juice of
diced ripe heirloom tomato, for serving
fresh cilantro leaves, torn, for serving

Steps:

To roast the chili peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.
Heat a drizzle of olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chilies.
Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chili peppers. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
To serve, bring the strata to room temperature and pre-heat the oven to 325°F Bake the strata for 1 hour.
Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

Nutrition Facts : Calories 1527.6, Fat 121.5, SaturatedFat 58.5, Cholesterol 556.2, Sodium 2604.5, Carbohydrate 44.6, Fiber 5.1, Sugar 13.3, Protein 65.2