New Mexican Chicken-Cilantro Sausage Strata

New Mexican Chicken-Cilantro Sausage Strata Recipe - A Delicious Dish from New Mexico

Region / culture: New Mexico | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 6-8

Introduction

New Mexican Chicken-Cilantro Sausage Strata is a delicious and hearty dish that is perfect for breakfast or brunch. This savory strata is made with turkey sausages, low-fat milk, egg substitute, cheddar cheese, white bread, and roasted salsa. It is a great make-ahead dish that can be prepared the night before and baked in the morning.

History

The New Mexican Chicken-Cilantro Sausage Strata is a fusion of traditional New Mexican flavors with a classic breakfast casserole. The combination of spicy sausage, tangy salsa, and creamy cheese creates a unique and flavorful dish that is sure to impress your family and friends.

Ingredients

olive oil cooking spray
1 lb (480 g) of low-fat New Mexican chicken-cilantro sausages or other low-fat chicken or turkey sausages
2 cups (480 ml) of 1% low-fat milk
1.5 cups (360 ml) of egg substitute
refrigerated butter-flavored cooking spray
0.75 cup (90 g) of shredded low-fat sharp cheddar cheese
8 slices of good-quality white bread, with crusts removed and cut into cubes
1.5 cups (360 ml) of Roasted tomatillo salsa

How to prepare

Remove and discard sausage casings.
Crumble the sausage and sauté in a nonstick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon.
Using a slotted spoon, transfer the browned sausage to paper towels to thoroughly drain.
In a 1 qt (1 liter) measuring cup, whisk together the milk and egg substitute.
Lightly coat a 2 qt (2 liter) casserole dish with cooking spray.
Place 0.25 cup (30 g) of the shredded cheese in a self-sealing plastic bag and refrigerate.
Layer 0.33 of the bread cubes on the bottom of the prepared baking dish.
Top with half of the browned sausage and 0.25 cup (30 g) of the shredded cheese.
Pour 1 cup (240 ml) of the milk-egg mixture over the top.
Repeat the layers, finishing with the final bread layer and the remaining 1.5 cup (360 ml) of the milk-egg mixture.
Cover with the tomatillo salsa.
Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350°F (180°C, gas mark 4).
Uncover the casserole.
Sprinkle the top with the reserved shredded cheese.
Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes.
Remove from the oven and let it rest for 10 minutes before serving.

Variations

Substitute the turkey sausages with chicken or pork sausages for a different flavor.
Add diced bell peppers, onions, or jalapenos for extra heat and flavor.
Use different types of cheese, such as pepper jack or mozzarella, for a unique twist.

Cooking Tips & Tricks

Make sure to thoroughly drain the browned sausage to prevent the strata from becoming too greasy.

- Layering the ingredients in the casserole dish ensures that each bite is filled with delicious flavors.

- Refrigerating the strata overnight allows the bread to soak up the milk-egg mixture, resulting in a moist and flavorful dish.

Serving Suggestions

Serve the New Mexican Chicken-Cilantro Sausage Strata with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Layering the ingredients in the casserole dish and refrigerating overnight allows the flavors to meld together and the bread to soak up the milk-egg mixture, resulting in a moist and flavorful dish.

Ingredient Substitutions

Feel free to customize this recipe by using your favorite type of sausage, cheese, or salsa. You can also use whole eggs instead of egg substitute if desired.

Make Ahead Tips

Prepare the New Mexican Chicken-Cilantro Sausage Strata the night before and refrigerate overnight. Simply bake in the morning for a hassle-free breakfast or brunch.

Presentation Ideas

Garnish the baked strata with fresh cilantro leaves or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of freshly squeezed orange juice or a hot cup of coffee for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of New Mexican Chicken-Cilantro Sausage Strata contains approximately 300 calories.

Carbohydrates

Each serving of New Mexican Chicken-Cilantro Sausage Strata contains approximately 25 grams of carbohydrates.

Fats

Each serving of New Mexican Chicken-Cilantro Sausage Strata contains approximately 10 grams of fat.

Proteins

Each serving of New Mexican Chicken-Cilantro Sausage Strata contains approximately 20 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cheese and milk) and wheat (bread), which may be allergens for some individuals.

Summary

New Mexican Chicken-Cilantro Sausage Strata is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

New Mexican Chicken-Cilantro Sausage Strata is a flavorful and satisfying dish that is perfect for breakfast or brunch. With a combination of savory sausage, creamy cheese, and tangy salsa, this strata is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

. It was a hot summer day in New Mexico, and I had just finished browsing through a local farmers market. As I walked past a quaint little stand selling homemade sausages, a friendly elderly woman caught my eye.

She had a warm smile and a twinkle in her eye as she greeted me, offering me a sample of her famous New Mexican Chicken-Cilantro Sausage. The moment I took a bite, I knew I had to learn how to make it myself.

I struck up a conversation with the woman, whose name was Maria, and she graciously shared her recipe with me. She explained that the key to the dish was using fresh, locally sourced ingredients, especially the cilantro, which added a burst of flavor to the savory sausage.

Maria invited me to her home later that week to watch her prepare the dish. As she chopped and seasoned the chicken and cilantro, I watched in awe as she effortlessly combined the ingredients to create a flavorful sausage mixture.

After the sausages were cooked to perfection, Maria showed me how to layer them with bread and cheese in a baking dish to create a delicious Strata. She then popped it in the oven, filling the kitchen with a mouth-watering aroma that made my stomach growl with anticipation.

When the Strata was finally ready, Maria served me a generous portion, and I savored every bite. The flavors of the chicken, cilantro, and cheese melded together in perfect harmony, creating a dish that was both comforting and satisfying.

As I left Maria's home that day, I knew that I had stumbled upon a recipe that would become a staple in my own kitchen. I spent the next few weeks perfecting the dish, tweaking the ingredients and proportions until I had created my own version of New Mexican Chicken-Cilantro Sausage Strata.

Over the years, I have shared this recipe with friends and family, each time passing on the story of how I learned to make it from Maria, the kind woman at the farmers market. To me, this dish represents more than just a delicious meal – it is a reminder of the connections we can make through food and the joy of sharing recipes with others.

Every time I make New Mexican Chicken-Cilantro Sausage Strata, I am transported back to that hot summer day in New Mexico, standing in Maria's cozy kitchen as she taught me the secrets of her beloved recipe. And as I take a bite of the savory, flavorful dish, I am filled with gratitude for the culinary journey that brought me to this moment.