10809 Chiles Rellenos Strata 2 hrs 30 mins, plus overnight to set 40 mins 8 to 10 servings Wed Sep 26 08:08:00 -0700 2007 Fri Aug 21 11:30:08 -0700 2009 Medium Mexican CHOW http://www.chow.com/recipes/10809 Fri, 21 Aug 2009 18:30:08 GMT Chiles, salsa, and sour cream Chiles, salsa, and sour cream combine in this custardy egg casserole. The combination of sourdough bread, eggs, sour cream, and chiles makes this dish a shoo-in for brunch. If you use fresh bread, it has an omeletlike consistency; if you use stale bread, it yields a more custardy consistency. Whichever way you make it, top it with salsa verde and sour cream for the ultimate indulgence.

What to buy: This strata goes great with our Tomatillo Salsa. If you don’t want to make your own, buy a high-quality salsa verde, preferably fresh from the refrigerated section of the grocery store.

Note: If you want a cheesier version, try topping the strata with shredded jalapeño Jack before cooking it.

This recipe was featured as part of both our New Year’s Day Brunch menu and our Chile Pepper Recipes photo gallery.

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  • If you have a gas stove, lay one poblano at a time over high heat, turning occasionally, until the skin is black on all sides, about 8 minutes per chile. Alternatively, turn on the oven to high broil. Once heated, place poblanos on the top rack and broil until the skin is black on all sides, about 8 minutes. Place in a heatproof bowl, cover with plastic wrap, and set aside until chiles are cool enough to handle, about 10 to 15 minutes. Peel off skins, remove seeds, and cut chiles into large dice.
  • Heat oil in a medium frying pan over medium heat. Add onion, season well with salt and freshly ground black pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
  • Butter a 13-by-9-inch baking dish and set aside. In a large bowl, combine bread, poblanos, sour cream, reserved onion, salsa, and cilantro until everything is coated in sour cream. Put mixture into the baking dish and set aside.
  • Whisk eggs with half-and-half in a separate large bowl; season with salt and a good amount of freshly ground black pepper. Pour custard over bread mixture. Cover and refrigerate overnight.
  • Heat the oven to 350°F. Remove strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake until strata is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Serve hot, and top with salsa and sour cream as desired.

    • Beverage pairing: Segura Viudas Reserva Heredad Brut Cava, Spain. This excellent brunch dish would naturally be paired with a good bubbly. This handcrafted cava from the Catalan section of Spain brings fresh lime and lemon overtones to add a spritz to the dish, while having low enough alcohol and enough sweetness to not clash with any heat that may come from the chiles.

    ]]>     http://www.chow.com/assets/2009/05/strata2_290.jpg Kate Ramos 45 Breakfast/Brunch 58 4 large, fresh poblano chiles

    ]]>     2 tablespoons olive oil

    ]]>     54 1 medium red onion, minced

    ]]>     1 pound sourdough bread, cut into 1-inch cubes

    ]]>     1 3/4 cups sour cream (1-pound container), plus more for topping if desired

    ]]>     1/2 cup Tomatillo Salsa, plus more for topping if desired

    ]]>     153 1/4 cup minced fresh cilantro

    ]]>     10 large eggs

    ]]>     3 1/2 cups half-and-half

    ]]>     301 1 tablespoon kosher salt

    ]]>     21 main 805 milk 1069 morning after 466 onions 273 party 771 potluck 770 satisfying 1047 warming 19 bread 277 brunch 452 cilantro 5931 kate ramos 216 holiday 8872 new year's 13211 new years 38 budget 23680 affordable 512 mexican 240 breakfast 501 entertaining 621 chile peppers