Mexican chorizo strata

Another delicious option for Cinco de Mayo is this Mexican chorizo strata from Rachael Ray.  I love that this is a make-ahead dish, spending the night in the fridge so the bread soaks up all the custardy goodness.  This dish was fantastic, and the avocado cream is a great finishing touch.  Ole!

MEXICAN CHORIZO STRATA

Yield: 4-6 servings

Ingredients

Extra-virgin olive oil or vegetable oil

1 pound fresh Mexican chorizo or other spicy bulk sausage

7 to 8 slices (1-inch thick) stale white or egg-based bread, cut into large cubes

Two 4-ounce cans chopped green chilies, well drained

2 cups milk

1 stick (8 tablespoons) butter, melted and cooled

1 tablespoon hot sauce

6 large eggs

Kosher salt and freshly ground pepper

2 1/2 cups shredded sharp Cheddar

1 cup sour cream

1 ripe avocado, pitted and peeled

Juice of 1 lime

Diced tomato, for serving

Cilantro leaves, torn, for serving

Instructions

Heat a drizzle of oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.

Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.

Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.

To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour. Meanwhile, mix together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.