CORNBREAD AND CHORIZO STRATA
| 1 1/2 lbs. cornbread sliced 1/2" thick 1 c. diced dry cured (Spanish style) chorizo 8 oz. Monterey Jack cheese, grated (about 2 cups) 4.5-oz.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cook-books.com.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Plastic wrap
Ingredients
- 1 1/2 lbs. cornbread sliced 1/2" thick
- 1 c. diced dry cured (Spanish style) chorizo
- 8 oz. Monterey Jack cheese, grated (about 2 cups)
- 4.5-oz. can green chilies, drained
- 1 c. frozen corn
- 2 scallions, green parts only, thinly sliced
- 1 large plum tomato, thinly sliced
- 7 large eggs
- 2 tsp. salt
- 1/2 tsp. pepper
- 3 1/2 c. milk
- kosher salt
- fresh ground pepper
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