Best 5 Chorizo Tomato Strata Recipes

SAUSAGE, EGG AND KALE CASSEROLE

Steps:

• Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
• Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
• Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
• Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
• Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

CHEDDAR AND CHORIZO STRATA

Steps:

• Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.

TOMATO & CHORIZO RICE

Steps:

• Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
• Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
• Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

SPANISH TOMATO AND CHIPOTLE CHORIZO FOUR CHEESE STRATA

Steps:

• Bring oven to 425 degree Fahrenheit.
• To a medium size cast iron skillet, cook the chorizo sausage and onions for 8 - 10 minutes. Add the tomatoes during the last minute of cooking. Remove to a plate leaving the oil in the skillet. Reserve 1/4 cup of this mixture.
• To same pan that contains the oil, spread one half of the pizza dough over the bottoms and up the sides (it's okay if the dough breaks or falls over the sides of the pan). Cook the dough in a preheated oven according to package directions (typically 425 degrees for 8 - 10 minutes or until the crust is light golden brown).
• To a food processor, add the oil, parmesan cheese, peas, salt, pepper, and lemon juice. Pulsate until smooth. Layer the spinach on the crust, then the pulsated mixture and Havarti cheese slices.
• Decrease oven to 375 degrees Fahrenheit. Whisk reserved chorizo mixture, eggs, red peppers, salt and pepper and pour on top of the Havarti cheese. Sprinkle on the Manchego cheese and then spread out pieces of brie cheese. Top with a mixture of sun dried tomatoes and chipotle peppers. Bake in oven for 15 minutes or until the eggs are set. Garnish with cilantro or basil and serve.
• NOTES.
• Use Mexican pork chorizo sausage. This is a rustic type dish so when spreading the dough in the cast iron skillet it's okay if the dough breaks or falls over the sides. The other half of the pizza dough can be wrapped and placed in the freezer for later use. Omit the chipotles if you don't like spice.