Cheesy Chile Strata
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.
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.
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 CavaA 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