Mexican and Southwestern Egg Recipes Anaheim Chile Strata

Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, milk, sour cream and egg. Roasted Anaheim chiles, tender and sweet nestle in this creamy dish perfect for brunch or lunch.

8 Anaheim peppers, roasted (see instructions below) 2 cups shredded Monterey Jack cheese 2 cups shredded cheddar cheese 4 tablespoons whole wheat flour 1 cup NESTLÉ® CARNATION® Evaporated Milk 1 cup (8 ounces) sour cream 4 large eggs 12 ounces roasted boneless skinless chicken breasts (or cooked and crumbled breakfast sausage)1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
To prepare strata: Preheat oven to 350°F (175°C). Lightly spray a 13x9x2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.
Mix flour with milk in a large mixing bowl; stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken; add chicken to mixing bowl and stir to combine well.
Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.
Makes 9 servings.
Instructions: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.
In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.
Cooking Tip: Poblano chiles and banana peppers can each be used in place of Anaheim; treat them the same way. However the banana pepper can be a little bit hot. Wear rubber gloves when working with any hot chile; wash hands thoroughly after working with chiles.

Arroz con Huevos

2 cups water 1 cup uncooked rice 1/2 cup chopped onion 2 cloves garlic, minced 1 teaspoon salt 1 cup chopped green pepper 4 tablespoons taco sauce1 cup chopped tomato 8 large eggs 1/2 cup shredded cheddar cheese
In medium saucepan, stir together water, rice, onion, garlic and salt. Cover. Over high heat, bring to boiling. Reduce heat to simmering. About 10 minutes before rice is done, stir in green pepper and taco sauce. Cover and cook until rice is tender, about 10 minutes. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
To serve, spoon half of the reserved rice mixture onto each of 2 plates. Top each with 2 of the poached eggs. Sprinkle each egg with 1 tablespoon of the cheese.
Makes 3 servings.


Baked Breakfast Burritos

A combination of green onion, tomato, black pepper, and eggs are rolled into flour tortillas.
2 packages STOUFFER'S® Creamed Chipped Beef, defrosted - divided use1/3 cup sour cream 1/3 cup milk 6 large eggs, lightly beaten 3/4 cup shredded cheddar cheese 3 tablespoons chopped green onion 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (optional) 1/8 teaspoon ground black pepper 1 tablespoon butter or margarine 1/4 cup fresh chopped tomato 6 (7-inch) flour tortillas

For Sauce: Combine 1 1/2 packages Creamed Chipped Beef, sour cream and milk in medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish.
For Burritos: Combine eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot pepper sauce and black pepper in medium bowl. Melt butter in medium skillet. Add egg mixture; cook, stirring frequently, until eggs are scrambled and set. Fold in remaining Creamed Chipped Beef.
Divide egg mixture evenly onto 6 tortillas; fold into burritos. Place burritos seam-side down on sauce in baking dish. Top with remaining sauce, remaining cheese, remaining green onion and tomato.
Bake in preheated 375°F (190°C) oven for 15 to 20 minutes or until heated through and cheese is melted.
Makes 6 servings.
*DEFROST Creamed Chipped Beef in microwave on 50% power for 5 to 6 minutes.

Sunrise Ham and Cheese Enchilada Bake

Ham, cheese, and Ortega green chiles make these enchiladas a welcoming way to start your day. Serve with Libbys Kerns nectar and melon wedges.
2 cups cooked diced ham 1 (4-ounce) can ORTEGA® Diced Green Chiles 1/3 cup sliced green onions 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 10 (8-inch) four tortillas (soft taco size)6 large eggs, lightly beaten 2 cups milk 1 tablespoon all-purpose flour

PREHEAT oven to 350*F (150*C). Lightly grease 13 x 9-inch baking dish.
COMBINE ham, chiles and green onions in medium bowl; combine Monterey Jack cheese and cheddar cheese in medium bowl.
PLACE about ¼ cup ham mixture and 2 tablespoons cheese mixture down center of each tortilla. Roll tortillas; place in prepared baking dish.
MIX eggs, milk and flour in medium bowl; pour over tortillas. Cover.
BAKE for 30 to 35 minutes or until egg mixture is set. Uncover; sprinkle with remaining cheese mixture. Bake for an additional 5 minutes or until cheese is melted.
Makes 5 servings.

Ranchero Breakfast Burrito

8 large eggs 1/4 teaspoon hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 jalapeño peppers, seeded and finely chopped 1 tablespoon butter 6 slices cheddar cheese 6 large flour tortillas 2 tomatoes, diced 1/4 cup chopped fresh cilantro
In a small mixing bowl beat together eggs, hot sauce, salt and pepper; stir in jalapeño peppers.
In medium non-stick skillet over medium-high heat, melt butter. Pour in egg mixture and reduce heat to medium-low. Cook, stirring with a spatula, until large, soft, moist curls form and no visible liquid egg remains.
For each burrito, place one cheese slice on bottom third of a tortilla. Top with some of the egg mixture, tomato and cilantro. Roll up tortilla, tucking ends under. Place on microwave-safe plate and microwave, one at a time, on HIGH (100%) 1 minute or until hot. Serve with additional hot sauce.
Makes 6 servings

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