- 10
- 40 mins
- 425 mins
Ingredients
- 1/2 pound uncooked chorizo sausage
- 2 medium onions, thinly sliced
- 2 fresh poblano chile peppers, seeded and thinly sliced*
- 1 red sweet pepper, thinly sliced
- 8 cups 1-inch cubes Mexican bolillo rolls or crusty Italian bread
- 6 eggs, lightly beaten
- 2 1/2 cups milk
- 1 teaspoon Mexican oregano or regular oregano, crushed
- 1/2 teaspoon paprika
- 1/2 cup queso fresco, crumbled
- Snipped fresh cilantro (optional)
Preparation
Step 1
In a large skillet cook chorizo over medium heat until browned. Using a slotted spoon, transfer chorizo to a bowl, reserving 1 tablespoon drippings in skillet. Add onions to drippings in skillet; cook and stir over medium heat about 10 minutes or just until tender. Stir in chile peppers and sweet pepper; cook about 5 minutes or just until peppers are tender. Remove from heat. Stir in chorizo.
Lightly grease a 3-quart rectangular or oval baking dish. Spread half of the bread cubes in the prepared dish. Spoon half of the chorizo mixture over. Repeat layers.
In a large bowl whisk together eggs, milk, oregano, and paprika. Pour evenly over layers in baking dish.
Preheat oven to 325 degrees F. Bake, covered, for 30 minutes. Uncover. Bake for 30 to 45 minutes more or until an instant-read thermometer inserted in the center registers 170 degrees F. Sprinkle with cheese for the last 5 minutes of baking. Let stand for 10 minutes before serving. If desired, sprinkle with cilantro.