Judy Collins’s Green Chile Strata Recipe

Something rather momentous is happening up here in Truchas, NM. Although winter definitely still has a reasonably firm hold on our village (and we truly are hoping for more snow) spring is beginning to show herself in small ways. The snow is mostly gone from the ground, leaving the brown grasses of winter. A few songbirds have shown up. Several days in a row I’ve gone without a fire in the wood heater. And folks are beginning to come up the mountain to visit us.

So Anna and I have decided it’s time to open our Anna Karin Gallery for the season, except for snow days, of course (Anna Karin Gallery: Before and After). We’ve been mostly closed for the winter. Our sweet, 200 plus year old adobe home, in which the gallery is housed, doesn’t have heat, except in our studio, so it got pretty cold in the depths of January. But 60 degree days are warming the walls and we’re open!

I wanted to mark our “opening” by taking a festive breakfast by the gallery to share with Anna. It was her day to work and I thought it should be special. This Green Chili Strata recipe, sent in by Judy Collins, was perfect for the occasion. Making it the night before made it so convenient. It’s simple and perfectly delicious! I recommend it to you all.

Judy says, “Great for breakfast or brunch and we’ve been known to have it for dinner. Can be assembled the night before.”

Green Chile Strata

6 – 7 1/2″ flour tortillas

4 – 4 oz. cans chopped or slivered green chiles, drained
1/2 lb. Canadian bacon or ham, cut in slivers

4 cups grated Monterey Jack cheese
5 eggs, beaten
2 cups milk

1 t. salt

(the recipe doesn’t call for it, but I add cayenne pepper because I love it!)

Generously grease a 9×13 pan. Cover bottom of baking pan with half the
tortillas, cutting to fit without overlapping.

Sprinkle half the chiles, half the Canadian bacon/ham, and half the cheese.

Repeat layers, ending with cheese.

In a medium bowl combine eggs, milk, salt and cayenne. Pour over
layered ingredients. The top may be decorated with green chile
strips. Refrigerate one hour or overnight.

Bake in pre-heated 350 degree oven for 45 to 60 minutes, or until
strata is slightly puffed and bubbly. Cool 5 minutes and cut into
squares. Serves 10-12.

I hope you enjoy!! NOTE: I have made it without the Canadian bacon and it is not nearly as good.

Jeane here again: By the way, everyone, I need some more simple, one-dish dinner recipes PLEASE!

Love to you all,
Jeane

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