Southwestern Strata

1 cup milk

2 large eggs

1/2 t. salt

Freshly cracked pepper, to taste

1 c. (packed) grated pepper jack

3 T. sliced green onion

2 t. minced jalapeņo chili, or to taste

2 c. cubed white sandwich bread (about 3 slices)

1/2 c. fresh pico de gallo, or bottled chunky salsa

2 T. chopped fresh cilantro

Preheat oven to 400 °F. Lightly butter a 9-inch-diameter glass pie plate. Whisk milk, egg, salt and pepper in a medium bowl to blend. Mix in cheese, green onion and chili. Add the bread and stir until moistened. Transfer mixture to prepared pie dish. Let stand until bread absorbs most of custard, pressing several times to submerge cubes, about 5 minutes. (At this point you can also cover and chill in the refrigerator overnight. Let stand at room temperature for twenty minutes before baking.)

Bake strata uncovered until light brown around edges, top is crusty and knife inserted into center comes out clean, about 20 minutes.

Combine pico de gallo or salsa and chopped fresh cilantro in small bowl. Cut strata into wedges. Serve with pico de gallo or salsa and toast or home fries.