Kick up your next brunch Mexican style with this Poblano-Chorizo Strata. It’s loaded with roasted poblano pepper, spicy chorizo and melty jack cheese plus bread and eggs for a winning combo that’s so easy to make.
What makes this dish so fabulous is that you make it the night before AND it uses up that leftover loaf of french bread that’s nearly hard as a brick. Yes, we all have that leftover french bread and you can only make so many croutons with it, right? The next morning all you have to do is take it out of the fridge and pop it in the oven. Did I mention it makes your house smell A-M-A-Z-I-N-G ? That’s the chorizo. Now, make sure you don’t get the greasy chorizo that comes in a tube. Most grocery stores carry fresh ground chorizo that looks like ground beef only with a bit of color (that’s the spice). If you can’t find it, substitute hot ground sausage like Jimmy Dean.
- 1 poblano pepper
- 16 oz ground chorizo
- 1 yellow onion thinly sliced
- 1 cup corn kernals
- 8 eggs
- 1/4 cup heavy cream
- 3-4 cup stale french bread rough cubed
- 2 cup Monterrey Jack Cheese shredded
- Butter a casserole dish.
- Broil the poblano pepper until charred on each side. Remove from oven and place in a dish with a lid for about 5 minutes. Remove to a cutting board and scrape off skin, remove seeds and stem. Cut into bite size strips.
- In a medium pan, brown chorizo. Remove chorizo from pan, leaving grease in pan and saute onion in grease until translucent. Add chorizo back to pan, together with corn and poblano.
- In a small bowl, whisk eggs and cream together.
- In a large bowl, combine chorizo mixture, bread cubes and cheese. If you don’t have stale french bread, toast bread cubes in oven instead. Place in prepared casserole dish. Pour egg mixture over. Cover with foil and place in fridge for the next morning.
- When ready to bake, preheat oven to 350 degrees and bake, covered, for 30 minutes. Remove foil and bake another 10-15 minutes or until starting to brown.