Anaheim Chile Strata

Reminiscent of the famous chiles relleños, this strata is a layered version rich in cheese, milk, sour cream and egg. Tender roasted Anaheim chiles, nestle in this creamy dish perfect for brunch, lunch or supper.

Recipe Ingredients:

8 Anaheim peppers, roasted (see instructions below)
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 tablespoons whole wheat flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 cup (8-ounces) sour cream
4 large eggs
12 ounces cooked and crumbled breakfast sausage
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)

Cooking Directions:

1. To prepare strata: Preheat oven to 350°F (175°C).
2. Lightly spray a 13x9x2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish.
3. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.
4. 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. Add cooked breakfast sausage to mixing bowl and stir to combine well.
5. Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.

Makes 9 servings.

Instructions: 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.

Tip: Poblano chiles and banana peppers can each be used in place of Anaheim; treat them the same way. However the banana pepper can be a little bit hot. Wear rubber gloves when working with any hot chile; wash hands thoroughly after working with chiles.

Recipe is the property of Nestlé® and Meals.com, used with permission.