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Tex-Mex Cheese Strata

 Tex-Mex Cheese Strata
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.
6-8 ServingsPrep: 15 min. + chilling Bake: 40 min. + standing


  • 4 cups coarsely crushed nacho tortilla chips
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 6 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


  • 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.
  • In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and
  • hot pepper sauce; pour over cheese. Cover and refrigerate overnight.
  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.