Layered Tortilla Casserole with Roasted Tomatillo Salsa and a Fresh Corn, Tomato, and Avocado Salad

Info

• Cook time: 45 minutes
• Total time: 2 hours 30 minutes
• Yield: 6 to 8

Ingredients

Roasted Tomatillo Salsa

• 12 large tomatillos, rinsed and cut into quarters
• 4 garlic cloves, roughly chopped
• 1 large red onion, peeled and chopped
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1 cup spinach leaves, blanched and squeezed dry
• 1/2 cup cilantro leaves
• 1 tablespoon chipotle puree
• Juice of 2 to 3 limes
• Clover honey, to taste

Egg and Tortilla Strata

• Unsalted butter, for greasing the baking dish
• 10 large eggs
• 1 cup milk
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1/4 cup chopped cilantro
• 3 cups coarsely crumbled baked or fried blue corn tortilla chips
• 1/4 cup grated cotija cheese

Corn, Tomato, and Avocado Salad with Green Onion Vinaigrette

• 2 teaspoons canola oil
• Kernels from 1 large ear sweet corn
• 1 pint cherry or grape tomatoes, halved
• 2 Hass avocados, diced
• 1/4 cup chopped flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper
• 4 green onions, chopped
• Juice of 2 limes
• 2 teaspoons Dijon mustard
• 1/3 to 1/2 cup olive oil
• Clover honey, to taste

Instructions

1. Make the tomatillo salsa: Heat the oven to 425 degrees F. On a baking sheet, combine the tomatillos, garlic, and onion. Drizzle with the canola oil and season with salt and pepper, tossing to coat. Roast, stirring once, until the vegetables are softened and slightly charred, about 30 minutes. Take the sheet out of the oven and let the mixture cool a little. Lower the oven temperature to 375 degrees F.
2. Put the roasted mixture in a food processor and pulse until coarsely chopped. Add the spinach, cilantro, chipotle, lime juice, and some salt and pepper; process until smooth. Taste and stir in honey as needed to offset the tomatillos' acidity. Measure out 1 cup and set it aside for the strata; transfer the rest to a serving bowl.
3. Assemble the strata: Butter a 9-by-13-inch baking dish. In a medium bowl, whisk the eggs until smooth. Add the milk, the 1 cup of reserved tomatillo salsa, half of the Cheddar, half of the Monterey Jack, and the cilantro; stir to combine. Fold in the tortilla chips and let the mixture stand for 15 minutes. Scatter the remaining Cheddar and Monterey Jack over the top.
4. Pour the mixture into the prepared baking dish and bake until puffed and lightly golden, about 30 minutes. Remove from the oven, sprinkle with the cotija, and bake for 5 minutes more.
5. While the strata bakes, make the salad: In a medium skillet over medium heat, warm the canola oil. Add the corn and cook, tossing, just until heated through, about 30 seconds. Add the tomatoes, avocados, parsley, and some salt and pepper; toss gently once or twice.
6. In a bowl, combine the green onions, lime juice, mustard, and some salt and pepper. Whisk in about 1/3 cup olive oil. Taste and add more oil or honey if desired.
7. Pour the green onion vinaigrette around the corn mixture and fold gently to combine. Let the salad stand at room temperature for about 15 minutes before serving.
8. Let the casserole rest for 10 minutes before serving. Serve with the tomato-corn-avocado salad and the remaining tomatillo salsa.