| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 14 |
oz |
Chorizo sausage; casing removed, up |
|
|
; to 16 |
| 2 1/2 |
c |
Whole milk |
| 5 |
lg |
Eggs |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 6 |
sl |
Sourdough bread; crusts trimmed (6 |
|
|
; 1/2×4 1/2-inch) |
| 1 3/4 |
c |
Shredded hot pepper Monterey Jack cheese; (about 7 ounces) |
| 1 |
cn |
Chopped mild green chilies; drained (4-ounce) |
| 1/2 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Butter 8-cup souffle or baking dish. Saute chorizo in heavy large skillet
over medium-low heat until cooked through, about 15 minutes. Using slotted
spoon, transfer chorizo to plate lined with paper towels; drain well.
Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in
bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of
chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat
layering with 2 bread slices, 3/4 cup cheese and remaining chilies,
cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2
bread slices. Pour remaining egg mixture over and sprinkle with remaining
1/4 cup cheese. Cover; chill overnight.
Preheat oven to 350F. Bake strata uncovered until puffed and golden, about
55 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1124 Calories (kcal); 47g Total Fat; (38% calories from fat);
61g Protein; 110g Carbohydrate; 1018mg Cholesterol; 2564mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”