Name: South-of-The-Border Strata
Cuisine: American
Ingredients: ⅓ cup shredded queso blanco, sharp cheddar, or Monterey Jack, or a mixture; ½ teaspoon minced pickled jalapeño, if desired; ½ (10-ounce) box frozen leaf spinach, defrosted, squeezed dry, and quickly steamed or sautéed in 1 teaspoon olive oil; ½ teaspoon ground cumin; ¼ cup fresh, frozen, or canned corn kernels; ¼ cup drained and rinsed canned black beans; Freshly ground black pepper; 1 large egg; ½ teaspoon hot or mild chili powder according to taste; Hot sauce like Tabasco or Cholula, if desired; ⅛ teaspoon kosher salt or sea salt, plus additional salt to season the layers; ¾ cup day-old bread or roll, such as sourdough or rustic, torn into 1-inch pieces; 1 teaspoon olive oil; ¼ cup diced red bell pepper; 1 medium shallot, chopped; Chopped cilantro leaves, for garnish; 3 tablespoons milk

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

To celebrate our country’s diversity, I made this Mexican-inspired version of a classic American strata in which bread soaked in milk and eggs is topped with layered leftovers and cheese. This traditional brunch dish often includes bacon and other meats, but many Mexicans base their diet on beans, corn, and peppers, so I chose this healthy and satisfying option. Like a frittata, bread pudding, or crustless quiche, it invites your own inventions.