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poblano-chorizo strata recipe

Written on Tuesday, August 2, 2016 | 12:28:00 PM



makes: 12 servings

prep: 40 minutes    chill: 2 hours    bake: 1 hour    stand: 10 minutes

Ingredients : 
- 8 ounces uncooked chorizo sausage
- 2 medium onions, thinly sliced
- 2 medium fresh poblano chile peppers, seeded and thinly sliced*
- 1 medium red sweet pepper, thinly sliced
- 8 cups 1-inch cubes Mexican bolillo rolls or crusty Italian bread
- 6 eggs, lightly beaten
- 2½ cups fat-free milk
- 1 teaspoon dried Mexican oregano or regular oregano, crushed
- ½ teaspoon paprika
- ½ cup queso fresco, crumbled
- Snipped fresh cilantro (optional)

Preparation Method :
1) In a large skillet cook chorizo over medium heat until browned. Using a slotted spoon, transfer chorizo to a bowl, reserving 1 tablespoon drippings in skillet. Add onions to drippings in skillet; cook and stir over medium heat about 10 minutes or just until tender. Stir in chile peppers and sweet pepper; cook about 5 minutes or just until peppers are tender. Remove from heat. Stir in chorizo.

2) Lightly grease a 3-quart rectangular or oval baking dish. Spread half of the bread cubes into the prepared dish. Spoon half of the chorizo mixture over bread. Repeat layers.

3) In a large bowl whisk together eggs, milk, oregano, and paprika. Pour egg mixture evenly over layers in baking dish. Cover with foil and chill for at least 2 hours or up to 24 hours.

4) Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover. Bake for 30 to 45 minutes more or until an instant-read thermometer inserted into the center registers 170°F. Sprinkle with cheese the last 5 minutes of baking. Let stand for 10 minutes before serving. If desired, sprinkle with cilantro.

NOTE : Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.




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