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Tex-Mex Cheese Strata Recipe

Tex-Mex Cheese Strata Recipe

Tortilla chips add a little fun to this south-of-the-border brunch. For a spicier taste, substitute pepper Jack for the Monterey Jack cheese. —Vickie Lowrey, Fallon, Nevada
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + standing YIELD:6-8 servings


  • 4 cups coarsely crushed nacho tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 6 large eggs, lightly beaten
  • 2-1/2 cups whole 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 13x9-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 in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts

1 slice: 369 calories, 23g fat (10g saturated fat), 195mg cholesterol, 563mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 16g protein.

Reviews for Tex-Mex Cheese Strata

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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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