Green Chile and Cheddar Strata

Recipes & Wine

The mild heat from the chilies is offset by the sweetness of the Cava in this easy-to-make brunch fish. It is assembled the night before it's cooked and leftovers can be reheated and served hot or at room temperature.

Yield: 6 Servings
Prep Time: 10 minutes | Cook Time: 55 minutes

Ingredients:

• 3 cups whole milk
• 7 large eggs
• 1/2 teaspoon kosher salt
• 1 loaf sourdough or French bread cut into cubes, about 5 cups total
• 2 cups sharp cheddar cheese shredded
• 3 4-ounce can chopped mild green chilies, drained

Method:

• 1.

  Butter a 9x13 baking dish. Whisk milk, eggs and salt in large bowl to blend. Layer half the bread on the bottom of prepared dish to cover. Sprinkle with 1 1/2 cups of cheese and the chilies. Repeat layering with bread, slowly pour egg mixture over and sprinkle with remaining 1/2 cup cheese. Cover with plastic wrap; refrigerate overnight.

• 2.

  Preheat oven to 350 degrees. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before slicing and serving.

Serving Suggestion:

Serve with the Mont-Ferrant Gran Cuvée Cava »

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