Mild Green Chile Tortilla Cheese Strata Food

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

TORTILLA WRAPPED GREEN CHILE BURGER

Steps:

• For the green chile gravy: Preheat the oven to 400 degrees F.
• Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
• Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
• For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
• Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.

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.

SAUSAGE TORTILLA BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes., Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with half the tortillas. Sprinkle with half of each of the following: sausage mixture, cheeses and green onions. Repeat layers. , In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until set, 25-30 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.

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.

SAUSAGE AND GREEN CHILE STRATA

Steps:

• SPRAY an 8 x 8-inch glass baking dish with no-stick cooking spray.
• BRUSH bread slices with melted shortening. Place 4 slices in prepared dish. Top with half 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.*
• HEAT oven to 350 degrees F. Bake about 40 minutes or until puffed and center is set. Let stand 5 to 10 minutes before cutting into squares.

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.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

CHILI CHEESE STRATA

Steps:

• place bread cubes evenly in a greased 2-quart shallow baking dish. sprinkle with 1 cup cheese, pour salsa over cheese, set aside.
• in a blender combine eggs, soup, milk, onion and worcestershire sauce, pour over bread mixture.
• sprinkle with remaining cheese.
• cover and refrigerate 6 hours or overnight.
• remove from the refrigerator 30 minutes before baking.
• bake uncovered, at 350*F for 30 minutes or until a knife inserted near center comes out clean.
• let stand 10 minutes before serving.