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Cheesy Mexican Strata by Leslie Marshall serves: 4

This simple vegetarian main dish must be refrigerated overnight before baking to allow the bread to soak up the flavored egg and milk mixture. It's great for brunch as well. Cotija cheese is a Mexican type of Parmesan cheese that is sharper in flavor. You can use it, or substitute plain Parmesan cheese.
Prep Time: 20 minutes
Cook Time: 1 hours, 10 minutes

Ingredients:

8 slices whole grain or whole wheat bread

1 cup shredded Cheddar cheese

1/2 cup shredded Pepper Jack cheese

1 (4 ounce) can chopped green chilies or jalapenos, drained

1/2 (6 ounce) jar roasted red bell peppers, drained

1 cup mlk

1/3 cup heavy cream

1 tablespoon chili powder

1/4 teaspoon ground cumin

4 eggs, beaten

1/4 cup grated Cotija cheese

Directions:

Place four slices of the bread in a 9" square baking dish. Arrange Cheddar cheese, Pepper Jack cheese, chiles, and red peppers over bread. Top with remaining four slices of bread.
In medium bowl, beat milk, cream, chili powder, cumin, and egg until smooth. Pour over bread in baking dish. Cover and refrigerate for 8-24 hours.

Preheat oven to 325 degrees F. Uncover casserole and sprinkle with Cotija cheese. Bake for 60-75 minutes until the casserole is set and golden brown.