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Ingredientes
- 8 x Anaheim peppers roasted
- 2 c. grated Monterey Jack cheese
- 2 c. grated Cheddar cheese
- 4 Tbsp. whole wheat flour
- 8 ounce Carnation evaporated lowfat milk
- 1 ct lowfat sour cream - (8 ounce)
- 4 x Large eggs
- 12 ounce roasted boneless skinless chicken breasts
- 16 ounce Ortega salsa - thick & chunky (medium)
Direcciones
- To roast peppers: Roast peppers by placing them under the broiler, holding them over a gas flame or possibly roasting them on the stovetop in a cast-iron skillet till charred.
- In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, till bubbly and blackened on all sides, 15 to 20 min. Transfer peppers into a paper bag; close bag and set aside till cold, about 15 min.
- Over a gas flame: (If only one or possibly 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 min. Transfer pepper into a paper bag; close bag and set aside till cold, about 15 min more.
- In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when warm, place peppers in skillet and roast, turning frequently, till bubbly and blackened on all sides, 15 to 20 min. Transfer peppers into a paper bag; close bag and set aside till cold, about 15 min.
- After cooling, peel peppers by gently pulling off skin; remove seeds.
- To prepare strata: Preheat oven to 350 degrees. Lightly spray a 13- by 9- by 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 proportionately over chilies; set aside.
- Mix flour with lowfat milk in a large mixing bowl; stir in lowfat sour cream. Beat in Large eggs, one at a time with an electric mixer or possibly whisk. Dice chicken; add in chicken to mixing bowl and stir to combine well.
- Pour mix into baking dish; bake for 30 min. Remove from oven, spread salsa over top; bake an additional 15 min.
- This recipe yields 9 servings.
- 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 warm. Wear rubber gloves when working with any warm chile; wash hands thoroughly after working with chiles.
- Description: "Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, lowfat milk, lowfat sour cream and egg. Roasted Anaheim chiles, tender and sweet nestle in this creamy dish perfect for brunch or possibly lunch."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 9 servings | |
| Calories 345 | |
| Calories from Fat 195 | 57% |
| Total Fat 21.97g | 27% |
| Saturated Fat 12.94g | 52% |
| Trans Fat 0.01g | |
| Cholesterol 167mg | 56% |
| Sodium 626mg | 26% |
| Potassium 373mg | 11% |
| Total Carbs 11.84g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.29g | 3% |
| Protein 24.91g | 40% |
