Prep: 15 Mins Cook: 45 Mins
Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, milk, sour cream and egg. Roasted Anaheim chiles, tender and sweet in this creamy dish perfect for brunch or lunch.
Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, milk, sour cream and egg. Roasted Anaheim chiles, tender and sweet in this creamy dish perfect for brunch or lunch.

Anaheim Chile Strata

Ingredients

  • 8 Anaheim peppers, roasted (see instructions below)
  • 2 cups grated Monterey Jack cheese
  • 2 cups grated cheddar cheese
  • 4 tbls. whole wheat flour
  • 1 cup evaporated milk
  • 4 eggs
  • 12 ozs. roasted boneless skinless chicken breasts
  • 1 (16-oz.) ORTEGA Salsa - Thick & Chunky (Medium)
  • 8 Anaheim peppers, roasted (see instructions below)
  • 2 cups grated Monterey Jack cheese
  • 2 cups grated cheddar cheese
  • 4 tbls. whole wheat flour
  • 1 cup evaporated milk
  • 4 eggs
  • 12 ozs. roasted boneless skinless chicken breasts
  • 1 (16-oz.) ORTEGA Salsa - Thick & Chunky (Medium)

Directions

to roast peppers
Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

in the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

in a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.

to prepare strata
Preheat oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.

Mix flour with milk in a large mixing bowl; stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken; add chicken to mixing bowl and stir to combine well.

Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.







to roast peppers
Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

in the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

in a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.

to prepare strata
Preheat oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.

Mix flour with milk in a large mixing bowl; stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken; add chicken to mixing bowl and stir to combine well.

Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.







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