Jalapeño Jack is Monterey Jack cheese combined with finely minced jalapeño peppers. It’s a real cheese and the same price as its milder cousin. Serve this with some diced tomatoes tossed with balsamic vinegar, salt, and pepper.
6 large eggs 21/2 cups whole milk
Salt and freshly ground black pepper to taste
1 cup grated jalapeño Jack cheese
1/2 pound loaf French or Italian bread, cut into 1/2-inch slices
1 tablespoon vegetable oil
1 pound bulk Fresh Mexican Chorizo or purchased sausage
1 medium onion, diced
2 garlic cloves, minced
1/2 green bell pepper, seeds and ribs removed, and chopped
3/4 cup frozen corn, thawed and drained
Vegetable oil spray
1. Preheat the oven to 350°F, and grease a 9 x 13-inch baking pan with vegetable oil spray.
2. Combine eggs, milk, salt, and pepper in mixing bowl, and whisk well. Stir in cheese. Arrange bread slices in the prepared pan, and pour egg mixture over them, pressing down so that bread will absorb liquid.
3. Heat oil in a medium skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Add onion, garlic, and bell pepper, and cook, stirring frequently, for 5 minutes, or until vegetables soften. Stir mixture and corn into bread mixture.
4. Cover the baking pan with aluminum foil, and bake in the center of the oven for 30 minutes. Remove the foil, and bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned. Allow to rest for 5 minutes, and then serve.
Note: The strata can be prepared for baking up to a day in advance and refrigerated, tightly covered. Add 10 minutes to the covered baking time if the strata is cold. Also, the strata can be baked up to 3 days in advance; reheat it in a 325°F oven, covered, for 20 to 25 minutes, or until hot.