Friday, September 30, 2016

Our Colorado Tradition: Roasted Green Chile

In keeping up with Colorado tradition, right before the arrival of autumn, we cook up a huge batch of green chile. Green chiles can be found roasted at the farmer's market or right outside of Whole Foods throughout the peak of the season. The green chile becomes the showcase of many meals, either straight up with tortillas or the compliment to endless recipes. We always freeze a few quarts of chile so it can warm up many meals through out the winter.



  • 1 tablespoon extra-virgin olive oil, plus more for the dish 
  • 1 (14-ounce) package chicken breakfast sausage 
  • 2 small bunches dark leafy greens (about 3/4 pound), such as kale, collards or spinach, stems and tough ribs removed, leaves roughly chopped 
  • 2 cups reduced-fat (2%) milk 
  • 3/4 teaspoon fine sea salt 
  • 8 eggs 
  • 6 (7- to 8-inch) whole wheat tortillas 
  • 2 cups (about 1/2 pound) grated Monterey Jack cheese 
  • 2 (4-ounce) cans diced mild green chiles, or 2 to 4 fresh mild Hatch chiles, roasted*, peeled, seeded and chopped

Method: 
Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small pieces, until browned, about 10 minutes. Transfer to a plate and return the skillet to medium heat. Add greens, cover and cook, tossing occasionally, until just wilted, 4 to 6 minutes.

In a large bowl, whisk together milk, salt and eggs. Oil a 9x13-inch casserole dish and cover the bottom with 2 tortillas. Top with 1/3 of the cheese and then scatter 1/2 of the greens, sausage and chiles over the top. Pour over 1/3 of the egg mixture and then repeat layering. Top with remaining 2 tortillas and cheese, and pour over remaining egg mixture. Press down firmly to submerge all of the ingredients. Cover and chill for at least 2 hours or up to overnight. 

Preheat the oven to 350°F. Uncover and bake until strata is puffed, golden brown and cooked through, about 50 minutes. Set aside for 10 minutes and then serve.
*To roast Hatch chile peppers, cook on the stovetop, under a broiler, or on a grill until charred and blistered all over. Place blackened peppers in a paper bag, close it up and let the peppers steam for about 10 minutes. Wearing gloves, scrape skins off and run chiles under cool water to remove the skins. Seed and chop chiles, then taste and determine heat level, adding more or less according to your taste.

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Disclaimer, I was compensated by Whole Foods Market as a WFM Ambassador for this post. Content is purely at my discretion. 

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