Tex-Mex Cheese Strata Recipe
Tex-Mex Cheese Strata Recipe photo by Taste of Home

Tex-Mex Cheese Strata Recipe

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Tortilla chips add a little fun to this south-of-the-border brunch sent by Vickie Lowrey. "For spicier tastes, substitute pepper Jack for the Monterey Jack cheese," says the Fallon, Nevada reader.
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + standing
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + standing
MAKES: 6-8 servings


  • 4 cups coarsely crushed nacho tortilla chips
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 6 large eggs, lightly beaten
  • 2-1/2 cups milk
  • 1 can (4 ounces) chopped green chilies, undrained
  • 3 tablespoons ketchup
  • 1/4 teaspoon hot pepper sauce


  1. Arrange tortilla chips in a greased 13-in. x 9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender.
  2. In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Tex-Mex Cheese Strata in Quick Cooking January/February 2004, p59

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Reviewed Aug. 21, 2012

"Way too much fat content! Taste awful"

Reviewed Oct. 2, 2011

"Cooked as is. Used Pepper Jack Cheese for a kick. Next time will add chorizo or jalapeno diced for more flavor and kick."

Reviewed Jan. 20, 2010

"I would use a lot less tortilla chips and maybe add some salt or salsa. Base reminded me of tamales."

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