Mexican Strata Food

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MEXICAN CHORIZO STRATA



Mexican Chorizo Strata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 9h25m

Yield 4 to 6 servings

Number Of Ingredients 15

EVOO or vegetable oil
1 pound fresh Mexican chorizo or other spicy bulk sausage
7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
2 cups whole milk
1 stick (8 tablespoons) butter, melted and cooled
1 tablespoon hot sauce
6 large organic eggs
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp Cheddar
1 cup sour cream
1 ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving

Steps:

  • Heat a drizzle of EVOO 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 chiles.
  • Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
  • To serve, bring the strata to room temperature and preheat the oven to 325 degrees 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.

MEXICAN SAUSAGE STRATA



Mexican Sausage Strata image

Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration).

Provided by Caroline Cooks

Categories     Breakfast

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

5 slices bread (white or whole wheat,cubed)
6 ounces ground sausage, country blend
3 eggs
1 cup milk
1/2 cup light sour cream
1/2 cup shredded monterey jack pepper cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup salsa

Steps:

  • Preheat oven to 325°F.
  • Coat a 9-inch quiche dish with nonstick cooking spray.
  • Spread bread cubes evenly in quiche dish. Set aside.
  • Crumble sausage into a medium skillet; cook until brown.
  • Drain off fat.
  • Pat with paper toweling to remove excess fat.
  • Sprinkle cooked sausage over bread cubes in quiche dish.
  • In a medium mixing bowl, beat together eggs, milk, and sour cream.
  • Stir in cheeses.
  • Pour egg mixture over sausage in quiche dish.
  • Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
  • Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.

Nutrition Facts : Calories 382.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 174.3, Sodium 749.5, Carbohydrate 15, Fiber 0.7, Sugar 1.6, Protein 19.4

MEXICAN SAUSAGE & CORNBREAD STRATA



Mexican Sausage & Cornbread Strata image

The beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. -Lisa Huff, Wilton, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

1 pound fresh chorizo
1 medium onion, finely chopped
1 cup frozen corn, thawed
1 cup pico de gallo, drained
8 cups coarsely crumbled cornbread
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup shredded Mexican cheese blend

Steps:

  • In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

MEXICAN CHORIZO STRATA



Mexican Chorizo Strata image

Make and share this Mexican Chorizo Strata recipe from Food.com.

Provided by Pinay0618

Categories     Breakfast

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

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
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

Steps:

  • 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.

Nutrition Facts : Calories 1527.6, Fat 121.5, SaturatedFat 58.5, Cholesterol 556.2, Sodium 2604.5, Carbohydrate 44.6, Fiber 5.1, Sugar 13.3, Protein 65.2

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