Every so often, I like to indulge in a bit of artisan bread. My favorite is jalapeño cheese. Well, Wing and I bought a loaf of the jalapeño cheese, but we weren’t able to finish it before it became stale. My solution was to bake it in a strata. We now needed flavors to complement the jalapeños. After digging around in our cupboards, I pulled out a can of green chiles, some tomato sauce (thinking that it could make our strata reminiscent of chilaquiles), onion and garlic powders, and an almost forgotten seasoning blend by Desert Gardens that we bought when we’d visited Arizona last. This particular seasoning blend’s main ingredient is habanero. It claims it’s “Hot! Hot!! Hot!!!” but we like spice and we don’t think that it’s really that hot. (Since most people probably don’t have the habanero seasoning, chipotle or cayenne powders will work, too.) The strata tasted good straight out of the oven, but heated up the next day, it was even better!

Southwestern Strata

Southwestern Strata

  • 6 eggs
  • 1 cup milk
  • Salt & black pepper
  • Onion powder
  • Garlic powder
  • Habanero seasoning (or chipotle powder or cayenne)
  • 1 can (5 oz) green chiles
  • ¼ cup tomato sauce
  • Cooking spray
  • ½  loaf jalapeño cheese bread, sliced
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Jack cheese

In a medium bowl, beat eggs. Add milk, all seasonings, green chiles, and tomato sauce. Grease a medium casserole dish with cooking spray. Lay half of the bread slices in bottom of dish. Top with half the egg mixture. Sprinkle with cheeses. Repeat layers. Cover and refrigerate overnight. In the morning, preheat oven to 325 degrees F. Uncover and bake for 40-50 minutes or until eggs are set and golden brown. Top with salsa if desired.