SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
- Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
- Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
- Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
- For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
- Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.
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Olas and Son global
[email protected]This recipe is easy to follow and the results are delicious.
Yama Khan
[email protected]This dish is perfect for a potluck or party.
Avinesh
[email protected]This strata is a great way to use up leftover cornbread.
Ramadhan Hafidh Suleiman
[email protected]I love this recipe because it's so versatile. You can add or subtract ingredients to suit your own taste.
Aasfii Baloch
[email protected]This strata is perfect for a busy weeknight meal. It's quick and easy to make, and it's a great way to get a healthy meal on the table.
Hector Najarro
[email protected]I made this recipe for my vegetarian friends and they loved it. It's a great meatless main course.
Shafik Ali
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the cornbread and didn't even notice the black beans and corn.
Mir usman 07
[email protected]This strata is so flavorful and satisfying. I love the combination of the cornbread, black beans, and salsa.
Trudy Phillip
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover cornbread.
Sarah nsimbi music ug
[email protected]This dish is perfect for a potluck or party. It's easy to transport and everyone will love it.
Apekshya Sunuwar
[email protected]I made this for a brunch party and it was a huge success. Everyone loved it!
Jim Khan
[email protected]This southwestern cornbread strata was a hit with my family! The flavors were amazing and the dish was so easy to make. I will definitely be making this again.