Spicy Chorizo & Roasted Poblano Savory Breakfast Strata with Chipotle Avocado Crema

Prepare to elevate your brunch game with this sensational Spicy Chorizo & Roasted Poblano Savory Breakfast Strata. This hearty and flavorful bake combines crusty bread, spicy chorizo, smoky roasted poblanos, and plenty of cheese, all soaked in a rich egg custard. Finished with a vibrant Chipotle Avocado Crema, it's a show-stopping dish perfect for feeding a crowd or enjoying a cozy weekend meal.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 75 minutes

Servings 6 servings

Ingredients

• 8 cups cubed stale rustic bread (challah, brioche, or sourdough)
• 1 lb spicy ground chorizo
• 2 large poblano peppers, roasted, peeled, deseeded, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 10 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1.5 cups shredded Monterey Jack cheese, divided
• 1/2 cup shredded sharp cheddar cheese, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• For the Chipotle Avocado Crema:
• 2 ripe avocados
• 1/2 cup Greek yogurt or sour cream
• 2 tbsp lime juice
• 1-2 tsp adobo sauce (from canned chipotles in adobo, or 1/2 chipotle pepper for more heat)
• 2-3 tbsp water (to adjust consistency)
• Salt, to taste

Instructions

1. **Roast Poblanos:** Preheat oven to 400°F (200°C). Place poblanos on a baking sheet and roast for 15-20 minutes until skin is blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel, deseed, and chop. Reduce oven temperature to 375°F (190°C) for baking the strata.
2. **Cook Chorizo:** In a large skillet over medium-high heat, cook the ground chorizo, breaking it up with a spoon, until browned and cooked through. Drain excess grease thoroughly and set the cooked chorizo aside.
3. **Sauté Aromatics:** In the same skillet (or a clean one), add about 1 tablespoon of the drained chorizo fat (or olive oil if preferred). Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
4. **Assemble Strata Base:** Evenly spread the cubed bread in a lightly greased 9x13 inch baking dish. Distribute the cooked chorizo, sautéed onion mixture, and chopped roasted poblanos over the bread. Sprinkle with 1.5 cups of the combined shredded Monterey Jack and cheddar cheese.
5. **Prepare Custard:** In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined and smooth. Pour this egg mixture evenly over the bread and other ingredients in the baking dish. Gently press down on the bread to ensure it's fully submerged and absorbing the custard.
6. **Chill (Recommended):** For the best texture, cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight (up to 24 hours), to allow the bread to fully absorb the egg mixture. This step ensures a more uniform, custardy interior.
7. **Bake Strata:** Remove the strata from the refrigerator at least 30 minutes before baking to come closer to room temperature. Sprinkle the remaining 1/2 cup of cheese over the top. Bake uncovered for 45-55 minutes, or until golden brown, puffed, and a knife inserted into the center comes out clean. If the top is browning too quickly, tent loosely with aluminum foil.
8. **Make Chipotle Avocado Crema:** While the strata bakes, combine the ripe avocados, Greek yogurt or sour cream, lime juice, adobo sauce, water, and salt in a blender or food processor. Blend until smooth and creamy, adjusting consistency with more water if needed, and taste to adjust seasoning.
9. **Serve:** Let the strata rest for 5-10 minutes after baking before slicing and serving. Garnish with fresh chopped cilantro and a generous drizzle of the vibrant Chipotle Avocado Crema.
10. Enjoy this viral breakfast bake for a special brunch or a hearty dinner!

Chef's Note

For the best texture and flavor, prepare this strata the night before and let it soak in the refrigerator. The bread will fully absorb the custard, leading to a wonderfully custardy interior and crispy top crust.

Make-Ahead Tips

This strata can be assembled and refrigerated, covered, for up to 24 hours before baking. For the Chipotle Avocado Crema, prepare it just before serving for the freshest taste, or up to a few hours ahead and keep refrigerated in an airtight container with plastic wrap directly on the surface to prevent browning.

Substitutions

For chorizo, use ground Italian sausage, breakfast sausage, or a plant-based sausage for a vegetarian option. Bell peppers (red or green) can substitute poblanos, though the smoky heat will be less. Any good melting cheese like Pepper Jack or Colby can be used. Stale brioche, sourdough, or even good quality white sandwich bread will work for the base.