Best 3 Tex Mex Cheese Strata Recipes

In the realm of hearty and flavorful dishes, Tex Mex cheese strata reigns supreme. This delectable casserole combines the vibrant flavors of Tex Mex cuisine with the comforting warmth of a classic strata. Layers of corn tortillas, savory fillings, and a generous helping of melted cheese create a symphony of flavors that will tantalize your taste buds. Whether you're seeking a crowd-pleasing brunch option, a hearty dinner casserole, or a dish to impress your guests, Tex Mex cheese strata is the perfect culinary adventure. So, prepare to embark on a culinary journey to discover the best recipe for this mouthwatering dish.

Let's cook with our recipes!

TEX-MEX CHEESE STRATA

Tex-Mex Cheese Strata image

Tortilla chips add a little fun to this south-of-the-border brunch. For a spicier taste, substitute pepper Jack for the Monterey Jack cheese. -Vickie Lowrey, Fallon, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

4 cups coarsely crushed nacho tortilla chips
2 cups shredded Monterey Jack cheese
1 small onion, finely chopped
1 tablespoon butter
6 large eggs, lightly beaten
2-1/2 cups whole milk
1 can (4 ounces) chopped green chilies, undrained
3 tablespoons ketchup
1/4 teaspoon hot pepper sauce

Steps:

Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender. , In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 23g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 563mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.

MEXICAN CHORIZO STRATA

Mexican Chorizo Strata image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 9h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

EVOO or vegetable oil
1 pound fresh Mexican chorizo or other spicy bulk sausage
7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
2 cups whole milk
1 stick (8 tablespoons) butter, melted and cooled
1 tablespoon hot sauce
6 large organic eggs
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp Cheddar
1 cup sour cream
1 ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving

Steps:

Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

CHEESE STRATA

Cheese Strata image

This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less.

Provided by Kaarin

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 slices bread, torn (can be dry)
1/4 cup melted butter
2 cups shredded cheddar cheese
1 1/3 cups milk
2 eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 tablespoon dried parsley
pepper, to taste

Steps:

Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
Drizzle half the melted butter over the bread.
If adding veggies or meat layer those on next.
Cover with the shredded cheese.
Top with remaining bread and drizzle remaining butter over.
In a small bowl, beat the milk, eggs and seasonings.
Pour over the bread.
Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
Can be refrigerated unbaked up to 1 day.

Tips:

Use a good quality bread that is slightly stale. This will help the strata hold together better.
Don't overcook the strata. It should be cooked through, but still slightly moist in the center.
Let the strata cool for a few minutes before slicing and serving. This will help it hold its shape.
Serve the strata with your favorite toppings, such as salsa, sour cream, guacamole, or Pico de Gallo.
Feel free to experiment with different ingredients. You can add cooked bacon, sausage, or vegetables to the strata.

Conclusion:

Tex-Mex Cheese Strata is a delicious and easy-to-make breakfast or brunch dish. It is perfect for feeding a crowd and can be made ahead of time. With its combination of savory and cheesy flavors, this strata is sure to be a hit with everyone who tries it. So next time you are looking for a special breakfast or brunch recipe, give Tex-Mex Cheese Strata a try!