Prep 12 hrs 30 mins
Cook 1 hr
Recipe is from Rachael Ray.
- 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
- 3 roasted green new mexico chili peppers or 2 poblano chiles or 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
- 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.