Ingredients
14
to 16 ounces chorizo sausage, casing removed
1/4
tsp ground black pepper
6
6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed
1
3/4 cups shredded hot pepper Monterey Jack cheese (about 7 ounces)
1
4-ounce can chopped mild green chilies, drained
1/2
cup chopped fresh cilantro
Directions
1.
Butter 8-cup soufflé or baking dish. Sauté 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.
2.
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.
3.
Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.
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