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South-of-the-Border Strata recipe

South-of-the-Border Strata.

Serve this Mexican-style chorizo breakfastcasserole for breakfast, brunch or dinner…anytime you choose,this dish is sure to satisfy.

Recipe: South-of-the-BorderStrata

8 ounces raw chorizo sausage, casingsremoved
1 small onion, diced
1 large poblano pepper, diced
2 jalapeño chiles, seeded and minced*
1 medium tomato, diced
1/2 teaspoon each, salt and pepper
4 onion rolls, torn into small pieces
6 large eggs, beaten
1 3/4 cups milk
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (about 6 ounces) Wisconsin Queso Blanco Cheese, shreddedor crumbled

  • Preheat oven to 350°F (175°C).Butter a 9×13-inch glass baking dish; set aside.
  • In nonstick skillet over medium-high heat,cook sausage, onion and peppers, stirring frequently while breakingsausage apart, until fully cooked and no longer pink. Removefrom heat, stir in tomato, salt and pepper; cool.
  • In large bowl, toss together all remainingingredients with sausage mixture; mix well. Spread in preparedbaking dish.
  • Bake 30 to 40 minutes until puffed andgolden. Let stand 10 minutes. Cut and serve.

    Makes 6 to 8 servings.

    *Add additional jalapeños for aspicier version.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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  • Comments

    2 Comments

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    Martha shares her recipe for guacamole, using her chefs secret for using citric acid, which will allow the avocado to keep its color brighter for longer.

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    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Looking for a quick pasta skillet that combines chunky salsa, cheesy chicken and ingredients you ve already got on hand?


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