Cheesy Chorizo Strata
This blue ribbon-winning strata is a savoury baked dish layered in individual ramekins. It features cooked chorizo, mild green chillies, jalapeño, and cubes of Monterey Jack cheese, all combined with a seasoned egg and milk custard. After chilling for at least 2 hours, the strata is baked in a water bath until set, then finished under the grill for a crisp, golden top. It's a substantial make-ahead meal ideal for a special breakfast or brunch.
Ingredients
- 8 ounces chorizo sausage
- 1/2 cup mild green chili
- 1 jalapeno
- 1/2 lb monterey jack cheese
- 3 cups french breadcrumbs
- 4 eggs
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 2/3 cups milk
- 1/4 cup melted butter
Method
- Chop the mild green chillies.
- Remove the seeds from the jalapeño and dice it.
- Melt the butter.
- Heat your oven to 300.
- Grease four 10 ounce ovenproof ramekins thoroughly.
- Cook the chorizo sausage, then drain off any fat.
- Distribute the cooked chorizo evenly across the bases of the prepared ramekins.
- Scatter the chopped chillies and diced jalapeño over the chorizo.
- Divide half of the Monterey Jack cheese cubes evenly among the four dishes.
- Add a layer of French breadcrumbs on top.
- In a medium bowl, whisk together the eggs, cumin, salt, and pepper, then whisk in the milk.
- Drizzle the melted butter over the contents of each ramekin.
- Pour the egg mixture evenly into all four ramekins.
- Sprinkle the remaining cheese cubes over the top.
- Refrigerate the ramekins for a minimum of 2 hours, or leave them overnight.
- Place the ramekins in a pan of hot water and bake at 300 for 45-50 mins, until puffed and set.
- Transfer the ramekins under the grill for 5-7 minutes to crisp and brown the cheesy topping.
- You can serve this with salsa if you like.
Nutrition (per serving)
Sodium2220900 mg
Recipe details
Category< 4 Hours
AuthorBrenRick
