RECIPE

Mexican Chorizo Strata

Make this egg and cheese strata ahead of time for a hearty breakfast, brunch or lunch tomorrow. Peppers, avocado, lime and cilantro give this dish an authentic Mexican flavor.

Ingredients

  • Extra virgin olive oil (EVOO) or vegetable oil
  • 1 pound fresh Mexican chorizo or other spicy bulk sausage
  • 7-8 slices (1-inch thick) good-quality stale white bread or egg-based bread, cut into large cubes
  • 3 roasted green New Mexico chili peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or 2 cans chopped green chilies (4 ounces each), well drained
  • 2 cups whole milk
  • 1 stick butter (8 tablespoons), melted and cooled
  • 1 tablespoon hot sauce
  • 6 large organic eggs
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 lime
  • Diced ripe heirloom tomato, for serving
  • Fresh cilantro leaves, torn, for serving

Preparation

Cook’s Note: 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 EVOO 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.

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Rachael Ray