Tuesday, January 1, 2008

Spicy Mexican Strata

5 C cubed French bread (1-in cubes)
4 oz chorizo sausage, cooked and crumbled
1 4.5 oz can diced green chile peppers, drained
1/2 of a 10 oz package frozen chopped spinach, thawed and well drained
1/4 C oil packed dried tomatoes, drained and chopped
1 C shredded Mexican-blend cheese (4 oz)
3 eggs, lightly beaten
1 1/2 C milk
Dash cayenne pepper
1/4 C crumbled queso fresco or additional Mexican blend cheese

1 Preheat oven to 350 F; place bread cubes in a 15x10x1 in baking pan. Bake uncovered, in the preheated oven for 10 minutes, stirring once.

2 Spread half of the bread cubes in a greased 2 qt square baking dish. Top with half the chorizo, half the chiles, all of the spinach, and all of the tomatoes. Sprink with the 1/2 C mexican blend cheese. Repeat the layers with remaining bread, chorizo, chiles and cheese.

3 Whisk together the eggs, milk, cayenne pepper, and 1/4 t salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmasan cheese. Cover and chill for 2 to 24 hours.

4 Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35-45 minutes or until the internal temperature registers 170F on an instant read thermometer. Let stand for 10 minutes before serving. Makes 6 servings.

Per serving: 316 calories, 18 g total fat (8g sat. fat.) 146 mg chol., 1006 mg sodium, 22 g carbo., 2 g fiber, 18 g pro.

Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Meredith Corporation, Des Moines, IA

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