Food recipes
Monterey Corn and Chile Strata
Monterey Corn and Chile Strata
Ingredients:
Bread slices
Butter
12 ounces canned whole kernel corn, drained
7 ounces canned whole green chiles
2 cups shredded Monterey Jack
4 eggs, lightly beaten
3 cups milk
1 teaspoon salt
Directions:
1. Trim crusts from bread. Spread bread with butter, then cut slices in halves. Arrange half of bread slices in greased shallow 3-quart baking dish. Cover with half of corn. Seed chiles, cut into strips and arrange half of chile strips over corn. Sprinkle with half of cheese. Repeat layers. Combine eggs, milk and salt and pour over ingredients in casserole. Cover and refrigerate 4 hours or longer. Bake at 350°F 45 to 50 minutes, or until puffy and brown.
Ingredients:
Bread slices
Butter
12 ounces canned whole kernel corn, drained
7 ounces canned whole green chiles
2 cups shredded Monterey Jack
4 eggs, lightly beaten
3 cups milk
1 teaspoon salt
Directions:
1. Trim crusts from bread. Spread bread with butter, then cut slices in halves. Arrange half of bread slices in greased shallow 3-quart baking dish. Cover with half of corn. Seed chiles, cut into strips and arrange half of chile strips over corn. Sprinkle with half of cheese. Repeat layers. Combine eggs, milk and salt and pour over ingredients in casserole. Cover and refrigerate 4 hours or longer. Bake at 350°F 45 to 50 minutes, or until puffy and brown.
Printed from https://recipe.bluelayer.org/recipe/66980/monterey-corn-and-chile-strata