Green Chili Cheese Strata Recipes

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CHILI CHEESE STRATA



Chili Cheese Strata image

This do-ahead casserole has a south-of-the-border flavor. Adjust the chilies and salsa to suit your tastes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 loaf (12 ounces) French bread, cut into 1-inch cubes
2 cups shredded cheddar or Monterey Jack cheese, divided
1 cup salsa verde or 4 ounces chopped green chilies and 1/2 cup salsa, combined
4 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 cups milk or half-and-half cream
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce

Steps:

  • Place bread cubes evenly in a greased 2-qt. 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 for 6 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 327 calories, Fat 16g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE



Pork Roast Strata with Green Chiles and Goat Cheese image

Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h35m

Yield 8

Number Of Ingredients 9

12 ounces crusty Italian or French bread, cut or torn into 3/4-inch pieces
½ Smithfield® Garlic & Herb or Golden Rotisserie Seasoned Pork Sirloin Roast, cooked and shredded
1 (7 ounce) can chopped green chilies
3 tablespoons chopped fresh sage
4 ounces chevre spreadable goat cheese, well chilled
7 large eggs
3 cups milk
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients.
  • Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature.
  • Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 29.1 g, Cholesterol 201 mg, Fat 13.4 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 1014.6 mg, Sugar 6.1 g

CHILES RELLENOS BREAKFAST STRATA WITH OPTIONAL CHORIZO



Chiles Rellenos Breakfast Strata with Optional Chorizo image

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies ... overnight breakfast strata + chiles rellenos = a match made in heaven.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 16

2 5- ounce cans whole green chilies (I use mild, but feel free to use a hotter variety if that's what you prefer)
1 1/2 cups shredded cheddar cheese (I use medium)
1 cup shredded monterey jack cheese
6 eggs
2 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (plus a little more for sprinkling on top)
1/8 teaspoon cayenne pepper
8 slices white sandwich bread (crusts removed)
If making one half-size vegetarian/one half-size meaty strata (add)
1/2 pound chorizo sausage
If making a full-on meaty strata (add)
1 pound chorizo sausage
Optional toppings
Salsa (avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes)

Steps:

  • In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
  • In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
  • Lay the chilies on a cutting board and cut them in half.
  • Select the version you're making below and continue.
  • Full-on veggie version
  • Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
  • Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
  • Continue to "Refrigerate overnight and then bake" step below.
  • Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
  • One half-size veggie version/one half-size meaty version
  • Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
  • Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
  • Continue to "Refrigerate overnight and then bake" step below.
  • Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
  • Full-on meaty version
  • Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
  • Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
  • Continue to "Refrigerate overnight and then bake" step below.
  • Refrigerate overnight and then bake
  • Cover tightly and refrigerate overnight, or for at least three hours.
  • In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
  • Serve with optional toppings if desired.

GREEN CHILI CHEESE STRATA



Green Chili Cheese Strata image

Provided by debbiegrrrl

Time 3h

Yield 6

Number Of Ingredients 9

12 slices white bread, crusts removed
2 cups shredded monterey jack cheese
4 eggs
1 tablespoon dried minced onion
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
2 small cans (4 ounce size) diced green chiles
1 can (15 ounce size) corn
2 1/2 cups milk

Steps:

  • Grease 12 x 8 " baking dish. Arrange 6 slices bread on bottom. Sprinkle with cheese. Top with remaining bread slices. Beat eggs onion, salt and cayenne together. Blend in green chiles, corn, and milk. Pour egg mixture evenly over bread. Cover dish and refrigerate overnight (or at least 2 hours). Bake in preheated oven at 325 degrees F uncovered 45 to 55 minutes, or until knife inserted in center comes out clean.

Nutrition Facts :

MILD GREEN CHILE TORTILLA CHEESE STRATA



Mild Green Chile tortilla cheese Strata image

Mild Flavorful Warm Breakfast Bake. A Family favorite!

Provided by Denise Miles

Categories     Breakfast Casseroles

Time 40m

Number Of Ingredients 9

3 can(s) 4 oz. mild green chilies
5 large eggs,beaten
6 medium flour totillas, cut in
2 c monterey jack cheese, shredded
2 c mexican blend shredded cheese
2 c milk
1 tsp garlic parsley salt
1/4 tsp pepper
salsa

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

CHILI & CHEESE HAM STRATA



Chili & Cheese Ham Strata image

Don't you just love it when you find a holiday recipe that can be folded into the everyday repertoire? This strata, layered with sourdough, cheddar and savory ham, is egg-cellent for Easter but just as wonderful for any other brunch! -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

6 slices sourdough bread (1 inch thick)
1/4 cup butter, softened
2-1/2 cups shredded cheddar cheese, divided
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chilies
1/4 cup finely chopped onion
2 tablespoons minced fresh cilantro
5 large eggs
1-1/2 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard

Steps:

  • Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with 1-3/4 cups cheese, ham, chilies, onion and cilantro., Whisk the eggs, milk, salt, cumin and mustard in a large bowl. Pour over bread mixture; cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 364 calories, Fat 23g fat (14g saturated fat), Cholesterol 203mg cholesterol, Sodium 968mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

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

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

CHEESE-GREEN CHILI STRATA



Cheese-Green Chili Strata image

This was in the food section of our local newspaper. It sounds like a nice breakfast or brunch dish. It has all kinds of possibilities, too, like changing the type of cheese, bread, and meat. This is a make ahead dish, great for when you have overnight company. Time to make doesn't reflect overnight refrigeration. Let me know what you think!

Provided by Chef PotPie

Categories     Breakfast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

12 slices white bread, crusts removed, cubed, but first buttered with
butter
1 lb cheddar cheese, shredded
1 lb bacon, fried crisp and crumbled (or use ham or shrimp)
1/4 cup fresh parsley, chopped
2 (4 ounce) cans chopped green chilies
6 large eggs
4 cups milk
1/4 cup onion, minced
1/4 teaspoon salt
1/2 teaspoon dry mustard

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.

Nutrition Facts : Calories 491, Fat 35.9, SaturatedFat 16.5, Cholesterol 182.6, Sodium 845.6, Carbohydrate 19.6, Fiber 1, Sugar 2.6, Protein 22

GREEN CHILI AND CHORIZO BREAKFAST STRATA



Green Chili and Chorizo Breakfast Strata image

Categories     Cheese     Dairy     Egg     Brunch     Bake     New Year's Day     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

14 to 16 ounces chorizo sausage, casing removed
2 1/2 cups whole milk
5 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed
1 3/4 cups shredded hot pepper Monterey Jack cheese (about 7 ounces)
1 4-ounce can chopped mild green chilies, drained
1/2 cup chopped fresh cilantro

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.

HATCH GREEN CHILE STRATA



HATCH GREEN CHILE STRATA image

Categories     Cheese     Egg     Casserole/Gratin

Yield 8 servings

Number Of Ingredients 8

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.

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

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.

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