Hatch Green Chile Strata Recipes

GREEN CHILE STRATA

Green Chile Strata image

I was given this recipe from a co-worker. Her family really enjoys this recipe. Putting it here for safe keeping for our family to try for brunch.

Provided by Julie Tremmel

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 flour tortillas
1 (24 ounce) jar salsa
1 lb monterey jack cheese, grated
5 eggs, beaten
1 (4 ounce) can green chilies, diced
2 cups milk
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder

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.

Nutrition Facts : Calories 398.7, Fat 24.5, SaturatedFat 13.7, Cholesterol 191.3, Sodium 1373.7, Carbohydrate 22.3, Fiber 2.4, Sugar 4.5, Protein 23.5

SAUSAGE AND GREEN CHILE STRATA

Sausage and Green Chile Strata image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Crisco® Original No-Stick Cooking Spray
8 soft white bread slices, crusts trimmed
1/4 cup Crisco® Butter Shortening, melted
1/2 lb. bulk pork sausage, crumbled and cooked
1 (4 oz.) can green chiles, drained and chopped
1 cup grated sharp Cheddar cheese
6 large eggs
1 cup whole milk
1 tsp. mustard
1/2 tsp. salt
1/4 tsp. pepper

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.

HATCH GREEN CHILE STRATA

HATCH GREEN CHILE STRATA image

Categories Cheese Egg Casserole/Gratin

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 flour tortillas
3 cups grated Monterrey Jack cheese
1 cup grated Cheddar cheese
3/4 lb mild Hatch green chilli, chopped
6 eggs
2 1/2 cups milk
1 tsp salt
1/2 tsp black pepper

Steps:

Butter a 10x12 casserole. Place the tortillas on the bottom. Mix the cheeses together, and place half of the cheese, and half of the chilli into the casserole, Beat the eggs, milk, salt, and pepper. Pour over the cheese and chilli. Add remaining cheese and chilli to the casserole. Allow to sit overnight in the refrigerator. Bake at 350 for 45 minutes. Reduce the heat to 25 and bake for an additional 15 minutes. Garnish with the usual things as desired - sour cream, chives, black olives, chopped ham, and/or bacon.

GREEN CHILE FRITTATA

Green Chile Frittata image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

12 large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon good-quality chile powder
1/2 bunch cilantro, leaves only, finely chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 1/2 roasted red peppers (pimiento), sliced into strips
2 poblano chiles, roasted, peeled, seeded, and diced
1 1/2 cups grated Mexican Manchego or Jack cheese
Sprigs of cilantro, for garnish

Steps:

In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.

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