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Bread, Chorizo and Poblano Strata

Name: Bread, Chorizo and Poblano Strata
Prep time: 15 min
Total time: 1 h
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 5 fresh Mexican chorizos, shredded; 6 slices white bread, cut in large cubes; 1 poblano pepper, seeded and thinly sliced; 2 cups milk; 4 tablespoons melted butter; 1 teaspoon ground cumin; 6 eggs; Salt and pepper, al gusto; 2 cups shredded Monterey Jack cheese

Prep 15 min
Total 60 min
Ingredients 10
Servings 6

Strata is a delicious brunch classic in the United States made with bread and eggs. My mother-in-law always makes it for big holidays like Easter or for breakfast on Christmas. It’s easy to make, and best of all, you can put the whole dish together and leave it in the refrigerator until you’re ready to serve it, baking it before bringing it to the table. She always makes it with ham and red bell pepper. This time, I’ve created my own variation, using chorizo and poblano peppers; the combo is super satisfying!

Ingredients

1 tablespoon vegetable oil
5 fresh Mexican chorizos, shredded
6 slices white bread, cut in large cubes
1 poblano pepper, seeded and thinly sliced
2 cups milk
4 tablespoons melted butter
1 teaspoon ground cumin
6 eggs
Salt and pepper, al gusto
2 cups shredded Monterey Jack cheese

Directions

1

Heat the oil in a frying pan. Add the chorizo and cook, stirring with a wooden spoon until browned.
2

Make a layer with the cubes of bread in the bottom of an oven-safe casserole dish.
3

Cover with a layer of chorizo, followed by a layer of poblano.
4

In a bowl, mix the milk, butter, cumin and eggs, and season with salt and pepper. Pour the mix over the layers in the casserole dish, and top with the shredded cheese. Cover the dish with aluminum foil and refrigerate for at least 2 hours, or overnight.
5

Before serving, bake for approximately 45 minutes at 350 °F.

You can swap out the chorizo for bacon or ham.

No nutrition information available for this recipe

Strata is a delicious brunch classic in the United States made with bread and eggs. My mother-in-law always makes it for big holidays like Easter or for breakfast on Christmas. It’s easy to make, and best of all, you can put the whole dish together and leave it in the refrigerator until you’re ready to serve it, baking it before bringing it to the table. She always makes it with ham and red bell pepper. This time, I’ve created my own variation, using chorizo and poblano peppers; the combo is super satisfying!