Chiles Rellenos Strata Recipe
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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 slideshow.
- 4 large, fresh poblano chiles
- 2 tablespoons olive oil
- 1 medium red onion, minced
- Freshly ground black pepper
- Butter, for coating the baking dish
- 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
- 1/4 cup minced fresh cilantro
- 10 large eggs
- 3 1/2 cups half-and-half
- 1 tablespoon kosher salt, plus more as needed
- 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 the 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 the chiles are cool enough to handle, about 10 to 15 minutes. Peel off the skins, remove the seeds, and cut the chiles into large dice.
- Heat the oil in a medium frying pan over medium heat. Add the onion, season well with salt and pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
- Coat a 13-by-9-inch baking dish with butter and set aside. In a large bowl, combine the bread, poblanos, sour cream, sautéed onion, salsa, and cilantro until everything is coated in sour cream. Transfer the mixture to the baking dish and set aside.
- Whisk the eggs with the half-and-half in a separate large bowl; season with the measured salt and a good amount of pepper. Pour the custard over the bread mixture. Cover and refrigerate overnight.
- Heat the oven to 350°F. Remove the strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake until the 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.
Made the same thing, but sans sour cream (just forgot to buy).. Added a few more eggs and baked it right away- no over night soak. Came out great and rose like a beautiful souffle. Still eating leftovers this week with a touch of Franks Red Hot.. Tastes great.
This sounds delicious, but the name is misleading. Chiles rellenos means stuffed chiles and these poblanos and just diced and stirred in and the recipe doesn't include any ingredients that might be stuffed in a traditional chile relleno. Why not just call it Poblano Chile Strata?
I make a very similar item....using corn tortillas instead of sour dough...and I use the sour cream "on top" with the salsa, Same volume of eggs, cream, etc, but I add 2 cups of grated cheddar to the eggs and top it with more. . Then first grease the baking pan and line with corn tortillas to form a crust. Then tear up more to fill in the egg mixture. Watch edges of tortilla so they don't get too brown. You might need a to cover with foil til just before the end. After it cooks, I let it cool to set, and cut into suares. This FREEZES GREAT. I use individual squares in the nuker, for a quick and wonderful breakfast. Heat and top it with your salsa. It's a great basic recipe and you can adapt it with your Cotija or whatever you want. Get creative, garnish with cilantro or add a little to the egg mix. ENJOY
How is this as leftovers?
would this be good with cotija on top? I also feel like this should have corn tortillas in it, not sourdough. What do other people feel?
I made this the other day and it was awesome. Didn't have any probs with it. Added monterey jack to the top about 15 minutes before the end of the baking. Made my own tomitillo salsa the way I like it. Yum! Nice one Kate.
Well I just made this...it tastes wonderful but it never did set like an omelete or custard..it was mushy in the middle and so I cooked it lots longer and the top and corners got crusty and good but the middle remained mushy. Maybe I whished the eggs too much? or maybe I left it a little too long in the fridge? Dunno! Oh well,like I said it tasted great so we ate it on top of homemade tortilla chips. MMMMMM delicious.
adjuncteater-
did you also put the green salsa on top with the cheese? I am about to try to make this soon and would like to know.
Thanks!
Just made this for a post-Thanksgiving brunch and it was a smash hit. I halved the recipe and used a bit of Monterey Jack cheese in addition. Delicious!
I think it's great.
I plan to make this for the new year weekend, but would like to do it ahead and keep it in the fridge or freezer for up to 2 days. If anyone has experience with this recipe, I'd love to know..;-)