Cheesy Chile Strata

Name: Cheesy Chile Strata
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons chili powder; 10 2-inchs corn tortillas, cut into 2-inch pieces; 8 larges eggs; 8 servings Kosher salt and freshly ground pepper; 59 milliliters masa harina (instant corn flour) or all-purpose flour; 473 milliliters ounces Oaxaca or muenster cheese, grated (about; 473 milliliters ounces pepper jack cheese, grated (about; 4 poblano chile peppers, halved lengthwise and seeded; 1 bunch spring onions, stems cut into 2-inch pieces, bulbs quartered; 710 milliliters Vegetable oil, for frying; 710 milliliters whole milk

Cheesy Chile Strata might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 735 calories, 31g of protein, and 37g of fat per serving. This recipe serves 8. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up muenster cheese, vegetable oil, eggs, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Preheat the broiler. Arrange the poblanos skin-side up on a baking sheet.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Broiler

Add the spring onions and broil until the poblano skins are charred and the onions are blackened around the edges, 7 to 8 minutes.

Ingredients you will need

Spring Onions

Poblano Pepper

Onion

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.

Ingredients you will need

Masa Harina

Wrap

Poblano Pepper

Onion

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Line a baking sheet with paper towels.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Kitchen Thermometer

Dutch Oven

Frying Pan

Transfer to the paper towels to drain.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Tortilla

Poblano Pepper

Cheese

Spread

Onion

Equipment you will use

Baking Pan

Layer the remaining tortillas, poblano-onion mixture and cheeses on top.

Ingredients you will need

Tortilla

Poblano Pepper

Onion

Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons salt, pepper to taste and the chili powder.

Ingredients you will need

Chili Powder

Pepper

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Pour the egg mixture into the baking dish. Cover and refrigerate 8 hours or overnight.

Ingredients you will need

Egg

Equipment you will use

Baking Pan

Remove the dish from the refrigerator about 30 minutes before baking and uncover. Preheat the oven to 350 degrees F.

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Oven

Bake until the strata is lightly puffed and golden on top and just set in the center, 50 minutes to 1 hour.

Equipment you will use

Oven

Let cool 10 minutes before serving. Top with sour cream, jalapenos and/or cilantro.

Ingredients you will need

Sour Cream

Jalapeno Pepper

Cilantro

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1teaspoons

chili powder 102-inchs

corn tortillas, cut into 2-inch pieces 8larges

eggs 8servings

Kosher salt and freshly ground pepper 59milliliters

masa harina (instant corn flour) or all-purpose flour 473milliliters

ounces Oaxaca or muenster cheese, grated (about 473milliliters

ounces pepper jack cheese, grated (about 4

poblano chile peppers, halved lengthwise and seeded 1bunch

spring onions, stems cut into 2-inch pieces, bulbs quartered 710milliliters

Vegetable oil, for frying 710milliliters

whole milk

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Freixenet Sparkling Cordon Negro Brut Cava. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 10 dollars per bottle.

Freixenet Sparkling Cordon Negro Brut Cava

A Cava with an exceptional, fresh, fruity style and a lingering aroma. It is the perfect partner for the finest food and excellent at any time.Blend: 35% Macabeo, 25% Xarel·lo, 40% Parellada