CHILI JACK STRATA WITH PEPPER JELLY
Serves 8
This is a very moist, very flavorful mexican breakfast dish.
1 (7 ounce) can chopped green chilis, drained
1 (4 ounce) can chopped pimentos, drained
6 large eggs
2 cups half and half
1/2 tsp Tabasco suace
3/4 tsp salt
10 slices Vienna sourdough bread (we use our own homemade)
1/2 lb pepper jack cheese, grated
1 (10 ounce) jar red pepper jelly
Spray a 9 X 13 inch glass baking pan with nonstick cooking
spray. Chop the chilies and pimentos. Whisk together eggs,
milk, tobasco and salt. Lay 4 of the bread slices on the bottom
of the pan, cutting as necessary to fill empty spaces. Top
with half of the chilies and pimentos, half of the cheese
and half of the egg mixture. Repeat the layers. cover with
foil and refrigerate overnight. Remove strata from refrigerator
30 minutes before baking. Bake, covered loosley with foil,
in a preheated oven for 20 minutes. Uncover and continue baking
20-25 minutes or until set. While strata is cooking, heat
the red pepper jelly in a small sauce pan. When warm, whisk
to smooth out. Serve warm with strata.
