Make-ahead dishes are the key to a smooth holiday season. I love coming up with a meal that can be made the night before and still garners spectacular reviews.
My study group enjoyed this casserole dish while we prepared for our upcoming final in Pathophysiology--I won't bore you with the details, or you might lose your appetite. They loved the Stratta though, and asked for the recipe. Serve it to your family and guests, just leave the medical talk off the table and they're sure to enjoy their meal.:-)
A Stratta is usually made with bread but tortilla chips work really well as a replacement. This is the perfect make-ahead dish for brunch or lunch. It tastes even better as leftovers. This recipe doubles up beautifully if you want to feed a crowd.
4 cups of crushed tortilla chips
1/2 cup sliced black olives
8oz tomato sauce
1/4 cup spicy salsa
2 cups lowfat milk
1/2 cup sour cream
1 cup shredded cheese (mexican mix or medium cheddar)
3/4 cup egg white
3 large eggs, beaten
1/2 cup cilantro, chopped
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1 cup cooked black beans
1 cup frozen white corn kernels, thawed
1/2 tsp ground cumin
The night before:
Oil a lasagna glass or ceramic dish.
Combine the chips, olives, tomato sauce, salsa in a large bowl.
In another bowl add: the milk, sour cream, shredded cheese, egg whites, beaten eggs and cumin. Mix well.
Then, combine it with the chip mixture.
Add the cilantro, onion, tomatoes, black beans, and corn. Mix thoroughly and pour into your prepared dish.
Cover and store in the fridge overnight.
The next day:
Preheat oven to 375F.
Take the dish out of the fridge and let it sit out for about 20 minutes to warm to room temperature.
Bake in the oven for 1 hour or until golden and puffy. Let cool for about 15-20 minutes before serving.
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