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Mexican Strata
5 eggs
1 cup Nature's Place Organic Mild Salsa, plus additional for serving (optional)
2 cups Nature's Place Organic 1% Milk
1 tsp. Taste of Inspirations Cabo Chipotle Rub
1 (19 oz.) loaf Taste of Inspirations Monterey Sourdough Bread, cut in 8 slices
1 (4.5 oz.) can chopped green chilies
11/2 cups frozen Nature's Place Organic Sweet Cut Yellow Corn
1 (15 oz.) can Nature's Place Organic Black Beans, rinsed and drained
2 scallions, thinly sliced
1 cup coarsely crushed Nature's Place All Natural Yellow Corn Tortilla Chips
1/3 cup chopped Nature's Place Organic Cilantro (optional) 1 (6 oz.) pkg.
1 (6 oz.) pkg. Taste of Inspirations Plain Nonfat Greek Yogurt (optional)
1 lime, cut into wedges (optional)
1 avocado, coarsely chopped (optional)
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Mexican Strata

Mexican Strata

Mexican Strata
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:45 minutes
1. Spray a 9-by-13-inch pan with vegetable cooking spray.
2. In a medium bowl, whisk together eggs, salsa, milk, and rub. Pour half the mixture into prepared pan.
3. Place bread in pan in a single layer; cut to fit if needed. Sprinkle chilies, corn, beans, and scallions over top. Pour remaining egg mixture over dish, moistening all the bread. Cover dish with foil and refrigerate, at least 4 hours, and as long as overnight.
4. Preheat oven to 350 degrees F. Sprinkle surface with half the cheese, then with chips, then with remaining cheese. Cover pan with foil sprayed with vegetable cooking spray. Bake for 20 minutes, then remove foil and bake until top is golden and filling is set (20 to 25 minutes). Let stand for 5 minutes. Serve with additional salsa, cilantro, yogurt, lime wedges, and avocado in small bowls on theside, if desired.
Source: Hannaford fresh Magazine, September - October 2013