South Of The Border Strata
by Diane Phillips, Cooking Teacher & Author, San Diego, California
Studded with sweet corn, peppers, onions, and sausage, this egg dish will become a staple on your table. Serve it with sliced avocado and sour cream to garnish.
- 2 tablespoons extra-virgin olive oil
- 1 (12-ounce) package Smart Chicken Andouille sausage or breakfast sausages, cut into ½-inch rounds
- 1 medium red onion, finely chopped
- 1 chipotle chili in adobo, finely chopped*
- 1 Anaheim chili pepper, seeded, de-ribbed, and finely diced
- 1 red bell pepper, finely diced
- ½ teaspoon ground cumin
- 2 cups corn, cut from the cob, or frozen and defrosted
- 12 (6-inch) white corn tortillas, torn into pieces
- 8 large eggs
- 1 cup milk
- ½ cup chicken broth
- 1½ teaspoons salt
- Few drops of Tabasco or hot sauce
- 1 cup sour cream
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 avocados, sliced for garnish
- ¼ cup finely chopped cilantro for garnish
In a large skillet over medium-high heat, heat the oil and sauté the sausage for 2 minutes. Add the onion, chilies, pepper, and cumin and continue to cook for 4 to 5 minutes, until the vegetables begin to soften. Add the corn, and toss in the pan for 1 minute to coat with the seasonings. Set aside to cool. Put the tortillas in a large bowl, and add the sausage and vegetables. In another bowl, beat the eggs with the milk and broth, and season with salt and a few drops of hot sauce. Whisk in ½ cup sour cream. Pour the mixture over the tortillas and stir to combine. Refrigerate the mixture at least 4 hours (or overnight) so the tortillas absorb the liquid.
Coat the inside of a 13- by 9-inch baking dish with non-stick cooking spray. Preheat the oven to 350°F. Remove the tortillas mixture from the refrigerator 45 minutes before you wish to bake the eggs. Stir to recombine the eggs and tortillas, and pour into the prepared casserole dish. Sprinkle the casserole with the cheeses. Bake the casserole for 45 to 55 minutes, until bubbling, and the cheeses are golden brown. Remove from the oven, sprinkle with cilantro, and allow to rest for 5 minutes before cutting. Serve each piece garnished with sliced avocado and some of the remaining sour cream.
*Chipotle chilies in adobo sauce can be found in the ethnic foods section of most grocery stores.