Corn, Chile, and Soyrizo Strata

 This was very flavorful!  I'd definitely eat it again.

Ingredients:

1 Tbsp olive oil, more to grease pan

1/2 - 1lb soyrizo (or chorizo, or mix of those and another ground meat or meat substitute)

1 white onion, chopped

3 poblano chilies, roasted and peeled, seeded and chopped.

1.5 cups fresh or frozen corn kernels

2 cups milk

8 eggs

salt

1/2 lb day old baguette bread, cut/torn into 3/4" cubes

2 cups shredded cheddar cheese

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In a large frying pan, heat 1 Tbsp oil over medium heat.  Add soyrizo  and cook ~8 min (if using real meat it will brown; I don't think soyrizo does).  Add onion and cook 3 min until soft.  If using meat, drain off fat, otherwise just transfer to a mixing bowl and combine with chilies and corn.

*Note on the chilies: We brush with oil and put under the broiler, turning periodically until all sides are blackened.  Then put them in a sealed freezer bag to steam.  The skin should easily peel off once they've cooled.  Seed and chop.

Lightly oil a 13x9 baking pan (3 qt baking dish).  In a large bowl, whisk eggs, milk and 3/4 tsp salt.

Arrange half the bread in a single layer in the baking dish. Top with half the soyrizo mixture and half the cheese.  Repeat for a second layer.  Slowly pour milk mixture over all the layers.  Wrap securely in plastic wrap, and press lightly to submerge all layers in milk mixture.  Refrigerate 2 hours to overnight.

Preheat oven to 350 F.  Uncover the dish and bake until the strata puffs and becomes golden brown, about 1 hour.  Transfer to wire rack and let cool for 5 min

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Notes:  We used frozen corn, and a delicious wheat country loaf.  There was a run on poblano so we used anaheim chilies, but poblano probably would have been better.  Soyrizo has A LOT of flavor, so next time we'd probably halve the amount, or cut 1/2 lb with another 1/b lb of something else with protein that's not so strongly flavored.