This delicious strata uses typical south-of-the-border ingredients such as chorizo sausage, poblano and jalapeno chiles and queso blanco cheese. A versatile main dish that can be served anytime of the day, from breakfast to supper.

South-of-the-Border Strata

8 ounces raw chorizo sausage, casings removed
1 small onion, diced
1 large poblano pepper, diced
2 jalapeño chiles, seeded and minced*
1 medium tomato, diced
1/2 teaspoon each, salt and pepper
4 onion rolls, torn into small pieces
6 large eggs, beaten
1 3/4 cups milk
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (about 6 ounces) Wisconsin Queso Blanco Cheese, shredded or crumbled

1. Preheat oven to 350°F (175°C). Butter 9x13-inch glass baking dish; set aside.
2. In nonstick skillet over medium-high heat, cook sausage, onion and peppers, stirring frequently while breaking sausage apart, until fully cooked and no longer pink. Remove from heat, stir in tomato, salt and pepper; cool.
3. In large bowl, toss together all remaining ingredients with sausage mixture; mix well. Spread in prepared baking dish.
4. Bake 30 to 40 minutes until puffed and golden.
5. Let stand 10 minutes before serving.
   

Makes 6 to 8 servings.

*Add additional jalapeños for a spicier version.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.