Ingredients 8 heaping cups cubed rustic bread

1 cup 1/4-inch dice firm Spanish chorizo

1 cup seeded diced tomato

6 green onions, sliced

5 poblano peppers, roasted, peeled and seeded*

1 (7-oz.) package, cut into 1/4-inch cubes Kerrygold

Aged Cheddar Cheese

2 1/2 cups fat-free or regular half and half

2 tablespoons chopped fresh cilantro

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

9 eggs

Preheat oven to 250°F. Place bread cubes on a baking sheet and bake for 10 minutes to lightly toast. In a medium skillet, cook chorizo over medium heat for about 10 minutes to lightly brown. Lightly butter a 13 X 9-inch baking dish and place half the bread in the dish. Top with half the chorizo, tomato, onion, poblano pepper and Kerrygold Aged Cheddar Cheese. Repeat layers. Beat together remaining ingredients and pour over bread into dish. Press bread down lightly with a spoon or spatula to coat with egg mixture. Cover and refrigerate for at least 8 hours. Preheat oven to 350°F. Bake strata for 50 to 60 minutes or until center is set, tenting with foil if the top browns too quickly.

*Refrigerator stand time is at least 8 hours