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.

Anaheim Chile Strata

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 13 x 9 x 2-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.

Recipe is the property of Nestlé® and Meals.com, used with permission.