Prep: 25 Mins Cook: 55 Mins

Fiesta Brunch Strata


  • 12 slices bread, lightly buttered and cubed
  • 3 cups finely chopped cooked chicken
  • 1 1/2 cup raisins
  • 2 1/2 cups shredded Mexican blend cheese, divided
  • 8 eggs, beaten
  • 3 cups milk
  • 1 can (4.5-oz.) ORTEGA Diced Green Chiles, drained
  • 1 jar (2.5-oz.) diced pimiento, drained


Arrange half of the bread cubes in bottom of 13x9-inch pan. Sprinkle chicken and raisins over bread. Top with 2 cups of the cheese. Top with remaining bread cubes. In large bowl, combine eggs, milk, green chilies and pimiento; mix well. Pour over bread cubes. Sprinkle with remaining 1/2 cup cheese. Cover tightly. Refrigerate overnight.

Heat oven to 350°F. Uncover. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa, if desired.
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