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Ingredients
- 14 ounce Chorizo sausage, casing removed, up to 16
- 2 1/2 c. Whole lowfat milk
- 5 lrg Large eggs
- 1 tsp Grnd cumin
- 1/2 tsp Salt
- 1/4 tsp Grnd black pepper
- 6 slc Sourdough bread, crusts trimmed (6 1/2x4 1/2-inch)
- 1 3/4 c. Shredded warm pepper Monterey Jack cheese, (about 7 ounces)
- 1 can Minced mild green chilies, liquid removed (4-oz)
- 1/2 c. Minced fresh cilantro
Directions
- Butter 8-c. souffle or possibly baking dish. Saute/fry chorizo in heavy large skillet over medium-low heat till cooked through, about 15 min. 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 c. cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mix over. Repeat layering with 2 bread slices, 3/4 c. cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mix over. Top with 2 bread slices. Pour remaining egg mix over and sprinkle with remaining 1/4 c. cheese. Cover; refrigerateovernight.
- Preheat oven to 350F. Bake strata uncovered till puffed and golden brown, about 55 min. Let stand 5 min before serving.
- Makes 6 servings.
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