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Opa’s Green Chile Strata
Opa's Green Chile Strata
Opa's Smoked Meats
10
20 minutes
1 hour
Mexican
Breakfast
Easy
Make-ahead brunch
The brunch dish you assemble tonight and bake tomorrow. Flour tortillas layer with green chilies, Monterey Jack, and slivers of Opa's Canadian Bacon or Boneless Peppered Ham, all soaked overnight in a simple egg-and-milk custard so it bakes up puffed, bubbly, and golden. It feeds a full table and asks almost nothing of you the morning of, which is the whole point.
Ingredients
- 1 pound Opa's Canadian Bacon or Opa's Boneless Peppered Ham, cut into slivers
- 6 to 7 flour tortillas (8-inch)
- 4 cans (4 oz each) green chilies, chopped or slivered, drained
- 4 cups grated Monterey Jack cheese
- 5 eggs, beaten
- 2 cups milk
- 1 teaspoon salt
- Garnish: green chili strips, optional
Directions
- Layer. Generously grease a 9x13 baking pan. Cover the bottom with tortillas, cutting them to fit without overlapping. Sprinkle with half the green chilies, half the slivered Opa's Canadian Bacon or Boneless Peppered Ham, and half the cheese. Repeat the layers, ending with cheese.
- Add the custard. In a medium bowl, combine the eggs, milk, and salt. Pour over the layered ingredients. Decorate the top with green chili strips if you like. Cover and refrigerate at least 1-1/2 hours or overnight.
- Bake. Bake in a 350°F preheated oven for 45-60 minutes, until slightly puffed and bubbly. Let cool 5 minutes, then cut into squares.
Frequently Asked Questions
Can I make this the night before?
Yes, and you should. The overnight rest lets the tortillas soak up the custard so it slices cleanly.Which Opa's meat should I use?
Canadian Bacon for a gentle, smoky strata, or Boneless Peppered Ham for more edge.How do I store leftovers?
Refrigerate leftovers in an airtight container and enjoy them within 3 to 4 days. Reheat squares at 325°F until warm.