You know those cheesy jalapeño appetizers you like to order at your favorite restaurant? Here's an easy baked strata with the same spicy deliciousness.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
6 egg s
1-1/2 cups milk
6 slices stale white bread, torn into bite-size pieces
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 cup finely chopped seeded jalapeño pepper s
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Beat cream cheese in large bowl with mixer until creamy. Add eggs; beat until blended. Add milk; mix well. Stir in bread, cheese and peppers.
Pour into 2-qt. casserole sprayed with cooking spray. Refrigerate several hours.
Bake 1 hour or until knife inserted in center comes out clean.
Serve with seasonal fruit to balance out the meal.
Removing Seeds from Chile Peppers
With hands in disposable plastic gloves, use small knife to split chile pepper lengthwise in half. Scrape away the seeds with the edge of the knife, then discard the seeds.
This flavorful strata can be refrigerated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.