Green Chile Strata Food

CHEESY CHILE STRATA

Steps:

• Preheat the broiler. Arrange the poblanos skin-side up on a baking sheet. Add the spring onions and broil until the poblano skins are charred and the onions are blackened around the edges, 7 to 8 minutes. Transfer the poblanos to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes. Rub off the skins with your fingers, then pat dry. Roughly chop the poblanos and onion bulbs, then toss with the masa harina in a medium bowl; set aside while you fry the tortillas.
• Line a baking sheet with paper towels. Heat about 1 inch of vegetable oil in a high-sided skillet or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, stirring, until stiff but not browned, about 5 minutes. Transfer to the paper towels to drain.
• Spread half of the fried tortillas in a 3-quart baking dish. Top with half of the poblano-onion mixture and half of each cheese. Layer the remaining tortillas, poblano-onion mixture and cheeses on top.
• Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons salt, pepper to taste and the chili powder. Pour the egg mixture into the baking dish. Cover and refrigerate 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking and uncover. Preheat the oven to 350 degrees F. Bake until the strata is lightly puffed and golden on top and just set in the center, 50 minutes to 1 hour. Let cool 10 minutes before serving. Top with sour cream, jalapenos and/or cilantro.

CHEESE-GREEN CHILI STRATA

Steps:

• Place cubed buttered bread in a 9X13 greased baking pan.
• Sprinkle with 3/4 of the cheese, all of the bacon, parsley and green chilies.
• Mix eggs, milk, onion and seasonings.
• Pour egg mixture over other ingredients and mix lightly with fork.
• Sprinkle with remaining cheese on top.
• Refrigerate overnight.
• Next day, bake uncovered at 350*F for 45 minutes.

MILD GREEN CHILE TORTILLA CHEESE STRATA

Steps:

• 1. Preheat oven to 350 Layer tortillas, chilies, and Monterey Jack and Mexican cheddar cheeses, 1/3 at a time in a greased 9 x 13 inch baking dish.
• 2. Whisk eggs, milk, salt, garlic salt and pepper in bowl. Pour evenly over tortilla layers.
• 3. Bake 30 min. until set. Serve with Salsa

GREEN CHILE BACON STRATA

Steps:

• 1. Tear up bread into 1.5 inch size, cover the bottom of the (non stick sprayed) baking dish. Top with crumbled bacon.
• 2. In a bowl, add eggs, sour cream, milk, green chili's and spices. Beat until the sour cream is no longer visible.
• 3. Pour egg mixture over the top of the bread and bacon (use a fork and make sure all bread is covered by pushing it down into the eggs, if you find you don't have enough egg mixture to the bread, just beat up a couple more eggs and milk and add it to the dish and mix it around a little) , top with cheese and bake uncovered preheated oven at 350 for appx 45 mins. +-.(make sure the middle isn't still runny, might need to cook a little longer) Let sit for 10 mins. and serve! Top with Marinated tomatoes and sour cream...oh yum!
• 4. Makes for great left overs or you can store it in the refrig. unbaked for a day until you're ready to bake it. Remember, I make this without measuring but this is pretty close. You can change it up and use other types of meat or no meat, add cilantro to the eggs etc. It's just a fun recipe to play around with.

GREEN CHILE STRATA

Steps:

• Grease 13 by 9 inch baking dish.
• Cover bottom of pan with 3 of the tortillas cut to cover bottom of dish, not overlapping.
• Alternate layers of 1/3 of salsa spread over tortillas and 1/3 of cheese and repeat twice adding last layer of last 3 cut tortillas with addition of last 1/3 of salsa and cheese.
• Combine eggs, chiles, milk and seasonings. Pour over the top of strata. Refrigerate at least 45 minutes.
• Bake @ 350 degrees for 35 minutes.

GREEN CHILI AND CHORIZO BREAKFAST STRATA

Steps:

• Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
• Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
• Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.

CHILE RELLENO STRATA

Steps:

• If you have a gas stove, lay one poblano at a time over high heat, turning occasionally, until the skin is black on all sides, about 8 minutes. Repeat with each poblano. Alternatively, turn on the oven to high broil. Once heated, place poblanos on the top rack and broil until the skin is black on all sides, about 8 minutes. Place in a heatproof bowl, cover with plastic wrap, and set aside until chiles are cool enough to handle, about 10 to 15 minutes. Peel off skins, remove seeds, and cut chiles into large dice.
• Heat oil in a medium frying pan over medium heat. Add onion, seasoning well with salt and freshly ground black pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
• Butter a 13-by-9-inch baking dish; set aside. In a large bowl, combine bread, poblanos, sour cream, onion, salsa, and cilantro until everything is coated in sour cream. Put mixture into the baking dish and set aside.
• Whisk eggs with half-and-half in a separate large bowl; season with kosher salt and a good amount of freshly ground black pepper. Pour custard over bread mixture. Cover and refrigerate strata overnight.
• Heat oven to 350°F Remove strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake strata until it is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Top with salsa and sour cream, as desired. Serve hot.

SAUSAGE AND GREEN CHILE STRATA

Steps:

• Spray an 8-inch square pan baking dish with Crisco Cooking Spray.
• Brush bread slices with melted shortening.
• Place 4 slices in the prepared dish. Top with 1/2 the sausage, chiles and cheese.
• Top with 4 more slices of bread, then remaining sausage and chiles.
• Beat together eggs, milk, mustard, salt and pepper.
• Pour egg mixture over the layers; sprinkle with remaining cheese. (Can be prepared to this point up to 1 day ahead and refrigerated, covered, until ready to bake.).
• Preheat oven to 350. Bake strata until puffed and center is set, about 40 minutes.
• Let stand 5 to 10 minutes before cutting into squares; serve warm.

GREEN CHILI AND CHORIZO BREAKFAST STRATA

Steps:

• Butter an 8-cup baking dish.
• Saute' chorizo in heavy skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to paper toweling to drain.
• Whisk next 5 ingredients in large bowl. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo.
• Pour 1/3 of egg mixture over.
• Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro, and chorizo.
• Top with 2 bread slices.
• Pour remaining egg mixture over and sprinkle with remaining cheese.
• Cover; chill overnight.
• Preheat oven to 350 degrees.
• Bake Strata uncovered until puffed and golden, about 55 minutes.
• Let stand 5 minutes or so befoe serving.