Mexican strata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Firm, or stale, white bread, |
| Crusts removed | ||
| Butter | ||
| 2 | cups | Shredded sharp cheddar |
| Cheese | ||
| 2 | cups | Shredded Monterey Jack |
| Cheese | ||
| 4 | ounces | Can mild green chilies, |
| Chopped and drained | ||
| 6 | Eggs, beaten | |
| 2 | cups | Whole milk |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Dry mustard |
Directions
Butter one side of each bread slice and place butter-side down in a 7-by-11-inch baking dish. Top with shredded cheddar, followed by Monterey Jack. Sprinkle with the chilies.
Combine the eggs, milk and the remaining ingredients. Beat until well blended and pour over the cheese. Refrigerate overnight. (This step is very important. The recipe has to sit.) Bake uncovered in 325-degree oven for 50 minutes or until nicely browned and firm. Cool 10 minutes before serving. Add chopped black olive with green chilies before serving if desired. Serves 6.
Nutritional analysis per serving: Calories 358; protein 21 grams, carbohydrate 20.3 grams, fat 22⅒ grams, cholesterol 263.7 mg; dietary fiber 0; sodium 605⅘ mg.
(from "Honest to Goodness" by the Junior League of Springfield, IL.) From: Randy Roller