Tex Mex Cheese Strata Food

TEX-MEX CHEESE STRATA

Steps:

• Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender. , In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

MEXICAN CHORIZO STRATA

Steps:

• Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
• Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
• Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
• To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
• Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
• Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX MEX CHEESE CAKE

Steps:

• Butter spring form pan, coat with tortilla crumbs--set aside.
• Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
• Add eggs one at a time beating well after each addition.
• Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
• Layer in spring pan.
• Bake at 325°F for 45 minutes.
• Spread sour cream sprinkle shredded cheese and bake 10 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnight.
• Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
• Scoop with tortilla chips.

TEX-MEX BEEF ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
• Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
• Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
• Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

TEX-MEX FRITTATA

Steps:

• Preheat oven to 350F.
• Spray a large non stick skillet with Pam or similar spray release.
• Add olive oil.
• Heat over a medium flame.
• Dice onion and add to the skillet and cook until golden in color.
• Add Chorizo and cook until done, about 10 minutes, stirring often.
• Drain any fat.
• Add drained Rotel tomatoes and chiles, garlic, and spices.
• Simmer until reduced (about 10 mins), stirring occasionally.
• Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
• Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
• Remove from stove and sprinkle with both cheeses.
• Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
• Remove from oven and let rest 2 minutes then serve.