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“Recipe is from Rachael Ray.”
13hrs 30mins

Ingredients Nutrition


  1. To roast the chili peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.
  2. Heat a drizzle of olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
  3. Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chilies.
  4. Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chili peppers. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
  5. To serve, bring the strata to room temperature and pre-heat the oven to 325°F Bake the strata for 1 hour.
  6. Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
  7. Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

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