Anaheim Chile Strata

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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8 Anaheim peppers, roasted
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 Tbsp whole wheat flour
1 cup Nestle Carnation Evaporated milk
1 cup (8 oz) sour cream
4 large eggs
12 oz roasted boneless skinless chicken breasts (or cooked and crumbled breakfast sausage)
1 (16-oz) jar Ortega salsa- Thick and Chunky (medium)


To prepare strata: Preheat oven to 350°F (175°C). Lightly spray a 13 x 9 x 2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies and set aside.

Mix flour with milk in a large mixing bowl and stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken and add chicken to mixing bowl and stir to combine well.

Pour mixture into baking dish bake for 30 minutes. Remove from oven, spread salsa over top. Bake an additional 15 minutes.

Makes 9 servings.

Recipe by Nestlé® and