Skip to main content


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