IMG_6281Our annual trip to the OC Fair ended up being far more costly than I had anticipated.  Yes, that roasted corn is overpriced.  Yes, a beer costs more than a six pack.  But still, it is manageable.  Maybe it was that beer, maybe it was the scent of fried bacon Nutella pickles (No… I didn’t eat that nonsense, but the sight and smell is enough to make anyone a bit crazy, right?), maybe it was the promise of my back yard smelling like that turkey leg semi truck, but I just couldn’t resist that cute little Traeger smoker. Out came the credit card…. and here we are… proud owners of not 1, but 3, grilling devices.

IMG_6359The Traeger is the most versatile, and Alex promised me he would make me a delightful dinner, and he delivered.  National BBQ Championship, I have your next entrant.  Now, this is Alex’s area of responsibility, not mine.  So you’ll have to get him to start a blog and share his tips.

My area of responsibility stays firmly in the kitchen, and I needed an appetizer for our BBQ get together with B&T that could stand up to the smoke bomb in the back yard.  Enter my dear kitchen friend, SOYRIZO.  I know… you all tease me because I use the stuff so much, but I’m telling you, it’s the best!  Yes, you could replace with chorizo, but then you’d feel so much more guilty about diving into those ribs in the backyard.  My approach yields slightly less guilt, with no lack of flavor. So, the decision is yours.  I’ve made mine.

Soyrizo & Cheese Strata

  • IMG_631110 oz soyrizo
  • 4 oz light cream cheese
  • 8 oz shredded cheddar cheese
  • 8 oz queso fresca
  • 8 corn tortillas, cut into quarters
  • Guacamole

Preheat oven to 325 degrees.  Spread a small amount of cream cheese on each tortilla quarter.  In a loaf pan, layer 8 quarters of corn tortillas, cream cheese side up, on the bottom of the pan to cover the pan.  Spread about 1/3 of the soyrizo over the tortillas.  Sprinkle with about 1/4 of the cheddar cheese and queso fresca.  Repeat two times (for a total of three layers).  Put the final layer of tortilla’s on top, cream cheese side DOWN, and sprinkle with the remaining cheddar cheese and queso fresca.  Bake for 30 mins at 325 until golden brown and crispy on top.  Allow to cool a bit, and cut long slices about 1 inch in length with a sharp knife.  Top with guacamole to serve.


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