South of the Border Strata
Transport your taste buds straight to the heart of Mexico with this South of the Border Strata, a bold and savory breakfast casserole that’s as vibrant as it is satisfying. Featuring layers of tender corn tortillas, melty cheddar and Monterey Jack cheeses, zesty salsa, and the tangy heat of green chilies, this recipe combines comforting familiarity with south-of-the-border flair. A seasoned egg custard infused with cumin and chili powder ties everything together, soaking into the layers for an irresistible texture. Add a smoky kick with optional crumbled chorizo, and top it all off with fresh cilantro, creamy avocado slices, and dollops of sour cream for a perfect finish. Quick to assemble and baked to golden perfection, this dish is ideal for brunch gatherings, meal prep, or any occasion when you crave bold Mexican flavors in an easy-to-serve format.
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Recipe Information
Ingredients
- 10 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 pieces large eggs
- 2 cups whole milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cooked and crumbled chorizo (optional)
- 1.5 cups salsa
- 1 4-ounce can diced green chilies (canned)
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for serving)
- 1 piece avocado, sliced (for serving)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
Layer 5 corn tortillas across the bottom of the casserole dish, slightly overlapping them to cover the base.
Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese evenly over the tortillas.
If using chorizo, sprinkle it over the cheese layer along with half of the salsa and half of the diced green chilies.
Create a second layer by adding the remaining 5 tortillas on top. Repeat with the remaining cheese, salsa, and chilies.
In a large mixing bowl, whisk together the eggs, whole milk, ground cumin, chili powder, salt, and black pepper until fully combined.
Slowly pour the egg mixture evenly over the layered casserole, ensuring all the ingredients are moistened.
Allow the casserole to sit for 10 minutes so the tortillas absorb some of the liquid.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and the casserole is set (a knife inserted into the center should come out clean).
Let the strata rest for 5-10 minutes before slicing and serving.
Garnish with fresh cilantro, and serve with sour cream, sliced avocado, or extra salsa on the side.
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2092 mg | 697% | |
| Sodium | 10525 mg | 458% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 48.3 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 3947 mg | 304% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4933 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
