SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Poblano-Chorizo Strata

Makes: 10 to 12 servings
Prep 40 mins Chill 2 hrs to 24 hrs Bake 325°F1 hr Stand 10 mins
Poblano-Chorizo Strata
  • 1/2  pound  uncooked chorizo sausage
  • 2  medium  onions, thinly sliced
  • 2  fresh poblano chile peppers, seeded and thinly sliced*
  • 1  red sweet pepper, thinly sliced
  • 8  cups  1-inch cubes Mexican bolillo rolls or crusty Italian bread
  • 6  eggs, lightly beaten
  • 2 1/2  cups  milk
  • 1  teaspoon  Mexican oregano or regular oregano, crushed
  • 1/2  teaspoon  paprika
  • 1/2  cup  queso fresco, crumbled
  •  Snipped fresh cilantro (optional)

1. In a large skillet cook chorizo over medium heat until browned. Using a slotted spoon, transfer chorizo to a bowl, reserving 1 tablespoon drippings in skillet. Add onions to drippings in skillet; cook and stir over medium heat about 10 minutes or just until tender. Stir in chile peppers and sweet pepper; cook about 5 minutes or just until peppers are tender. Remove from heat. Stir in chorizo.

2. Lightly grease a 3-quart rectangular or oval baking dish. Spread half of the bread cubes in the prepared dish. Spoon half of the chorizo mixture over. Repeat layers.

3. In a large bowl whisk together eggs, milk, oregano, and paprika. Pour evenly over layers in baking dish. Cover with foil. Chill for at least 2 hours or up to 24 hours.

4. Preheat oven to 325 degrees F. Bake, covered, for 30 minutes. Uncover. Bake for 30 to 45 minutes more or until an instant-read thermometer inserted in the center registers 170 degrees F. Sprinkle with cheese for the last 5 minutes of baking. Let stand for 10 minutes before serving. If desired, sprinkle with cilantro.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Poblano-Chorizo Strata)
  • Servings Per Recipe 10,
  • cal. (kcal) 257,
  • Fat, total (g) 14,
  • chol. (mg) 156,
  • sat. fat (g) 6,
  • carb. (g) 17,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 15,
  • vit. A (IU) 826,
  • vit. C (mg) 74,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 412,
  • Potassium (mg) 367,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe