Opa’s Smoked Chicken Strata, Mexican Style

Opa's Smoked Chicken Strata, Mexican Style

A make-ahead strata with a Southwestern streak. Cubed Opa's Smoked Chicken layers with sourdough, Monterey Jack, salsa, black beans, and green chilies, then soaks overnight in a chili-spiced custard. Bake it the next morning until set and bubbly and finish with guacamole and sour cream — brunch that does most of the work the night before.

Author

Opa's Smoked Meats

Servings

8

Category

Breakfast

Cuisine

Mexican

Ingredients

• 2 cups Opa's Smoked Chicken, cubed
• 10 slices sourdough French bread, crusts removed if desired, divided
• 3 cups grated Monterey Jack cheese, divided
• 2 cups medium salsa, divided
• 1 cup sliced green onion, divided
• 1 can (15 ounce) black beans, drained and rinsed, divided
• 4 large eggs
• 2-1/4 cups whole milk
• 1 can (4 ounce) diced green chilies, drained
• 1/2 teaspoon salt
• Fresh ground pepper
• Guacamole, for serving
• Sour cream, for serving

Directions

1. Layer. Fit half the bread into a lightly greased 13x9-inch baking dish (slices can overlap slightly). Top with half the cheese, half the Opa's Smoked Chicken, half the salsa, half the green onions, and half the beans. Repeat the layers.
2. Add the custard. In a bowl, whisk the eggs, milk, chilies, salt, and pepper together. Pour over the top of the bread.
3. Chill. Cover and refrigerate several hours or overnight.
4. Bake. Preheat the oven to 375°F and bring the strata to room temperature. Bake uncovered 50-55 minutes, until set and bubbly.
5. Serve. Let stand 10 minutes, then cut into squares. Serve with guacamole and sour cream.