Green Chile Strata
This is a variation on a strata that uses tortillas instead of bread. I’ve always loved stratas when feeding a crowd for breakfast, as all the work is done the night before, leaving me time in the morning to slice fresh fruit as an accompaniment. I made this dish for a Father’s Day brunch when I was craving a Mexican breakfast (my favorite) but had to feed 7 people. It is simple to make the night before serving and delicious warm or at room temperature. The tomatoes and green chiles provide colorful eye appeal; for even more color, use flavored tortillas, such as red chile or green cilantro.
Yield 8 servings
Ingredients
1 large onion, diced
1 tablespoon vegetable oil
9 flour tortillas (10 inch)
1 1/2 cups grated cheese, such as Monterey jack or cheddar
3 medium tomatoes, thinly sliced
Salt and freshly ground black pepper, to taste
2 cans (7 oz. each) diced mild green chiles, (or for each can, use 4 fresh Anaheim peppers, roasted, peeled and diced)
8 eggs
1 1/2 cups milk
2 tablespoons chopped cilantro
| 1 | Over medium heat, sauté onion in oil until tender. |
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| 2 | Butter a 9x13 baking dish. Cover the bottom of the baking dish with 3 tortillas, cut into pieces as needed to fit. |
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| 3 | Sprinkle ½ cup of cheese over tortillas. Spread sautéed onions over cheese, then place tomatoes over onions. Salt and pepper to taste. |
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| 4 | Place another layer of 3 tortillas over tomatoes. Sprinkle ½ cup cheese over tortillas, then spread diced chiles over cheese. Cover with remaining 3 tortillas. |
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| 5 | In a medium mixing bowl, lightly beat eggs, then blend with milk. Pour egg and milk mixture over the top of the strata. Sprinkle with remaining cheese. |
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| 6 | Cover with plastic wrap and refrigerate overnight. Remove from refrigerator 1 hour before baking. |
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| 7 | Bake in a preheated 350º oven for 45 minutes to 1 hour, until puffed and golden and firm in center |
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| 8 | Remove from oven, sprinkle cilantro over top, and let stand 20 minutes before serving. |
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