Arizona Cheese Strata

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 


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Ingredients:

1 cup milk
2 large eggs
1/2 tsp. salt
1/2 tsp. pepper
1 cup (packed) grated Monterrey Jack cheese
3 Tbsp. sliced green onion
2 tsp. minced serrano chile
2 cups cubed white sandwich bread (about 3 slices)
1/2 cup bottled chunky salsa
2 Tbsp. chopped fresh cilantro

Instructions:

Preheat oven to 400F.

Lightly butter a 9″ glass pie plate. Whisk the milk, eggs, salt and pepper in a medium bowl to blend. Mix in the cheese, green onion and serrano. Add the bread and stir until moistened.

Transfer the mixture to the prepared pie dish and let stand until the bread absorbs most of the custard, pressing several times to submerge the cubes, about 5 minutes. Bake the strata uncovered until it is light brown around the edges and the top is crusty. When a knife is inserted into the center it should come out clean, about 20 minutes.

Combine the salsa and chopped fresh cilantro in a small bowl. Cut the strata into wedges and serve with the salsa.

Makes 2 servings.