Mexican Chorizo Strata

In a large skillet, heat olive oil over medium-high heat. Add onions and saute until softened, about 3 minutes. Add crumbled chorizo sausage and saute until browned and cooked through. Remove from heat and set aside to cool slightly.

In a large bowl, beat eggs with milk. Add all of the spices, then fold in diced red and green chiles and half of the shredded cheese.

In a 9 x 13″ baking dish that you’ve sprayed with baking spray, lay out some corn tortilla chips in the bottom of the dish. Top with half of the chorizo mixture, then half of the egg mixture. Repeat layering with more chips, chorizo and egg mixtures. Then top with the remaining shredded cheese, chopped tomato, and cilantro.

Cover and place strata into the refrigerator overnight.

When ready to cook it, remove the strata from the refrigerator about 30 minutes prior to baking—to bring it to room temperature.

Preheat oven to 350 F.

Bake the strata in the preheated oven for 55-65 minutes or until a knife inserted into the center comes out clean. Remove from oven and serve immediately. Garnish with chopped cilantro if desired.