Mexican Strata w/Green Chiles & Cheese - TNT - xpost

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xpost: tnt, veg, mc, allcookbook

 

Hi all,

 

Had this for dinner last night. (And a side of fried red pototoes with

onion and bell pepper and garlic.)

 

See my notes for minor changes I made in ingredients - I doubt they changed

the taste much. Was good!! Looks like a pretty pizza. Quick and easy and

uses ingredients we keep on hand most times. A keeper. PS: Many of

my strata recipes call for long-time or overnight soaking. This recipe

doesn't. Just throw it together and go! (Taste tested by Kendy, John,

Jerry and Brenda and everyone liked it; John particularly.) PPS: Thanks

to Kj375 for posting this to MC list back in 1997.

 

Brenda Adams

 

* Exported from MasterCook *

 

Mexican Strata w/Green Chiles & Cheese - TNT

 

Recipe By :Vegetarian Fast and Fancy, Renny Darling

Serving Size : 6 Preparation Time :0:15

Categories : Strata

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 whole eggs -- beaten

1 cup skim milk

3 slices egg bread -- crusts removed

-- torn into 1 inch

4 ounces chopped green chiles -- canned

1/2 cup monterey jack cheese -- grated

4 tablespoons parmesan cheese -- grated

1/3 cup green onion -- chopped

pepper -- to taste

salt -- to taste

2 medium tomato -- peeled and seeded,

-- thinly sliced

2 tablespoons parmesan cheese -- grated

 

1. In a bowl, soak together first 3 ingredients until bread is evenly

moistened. 2. Stir in next 5 ingredients until blended. Pour egg mixture

into a lightly oiled 9x13 inch non-stick baking pan. 3. Lay tomato slices

on top and sprinkle with grated cheese. Bake in a 350 degree oven for

about 50 minutes or until eggs are set and top is puffy and golden brown.

 

Originally posted to MC-Recipe by Kj375 on Sep 26, 1997,

kitchen-tested by Brenda Adams 10/16/00. (10/00 posted TNT, Veg, MC,

AllCookbook.)

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 211 Calories; 10g Fat (43.5%

calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 210mg

Cholesterol; 324mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;

1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

NOTES : Brenda's notes: made 10/16/00 - used 1% milk, Ciabatta bread

(just a bakery white bread we love and buy at New Seasons Market), fresh

chiles, sliced and chopped leek in place of the green onions, and Romano

cheese (which is similar to Parmesan). Baked it in my non-stick fry

pan...oven safe. It's good and fast...no long egg/bread soaking times like

in some strata recipes. Our garden-fresh green chiles had some heat to

them...so if making this for company, I would taste the chiles prior to

using them to ensure I don't make it spicier than many folks like. Green

chiles are supposed to NOT be hot at all, but many we've grown lately tend

to be. Canned probably won't be...but give em a taste anyway to check heat

level. Easy, fast and tasty. Ingredients we have on hand most times.

Reheats in micro. (As do the fried potatoes we had with it.) Really great

with dollops of sour cream and guacamole!