Gourmet Chile Relleno Strata
Indulge in this flavorful Gourmet Chile Relleno Strata, perfect for brunch gatherings or cozy family dinners. This dish combines roasted poblano chiles with fresh sourdough bread, creamy sour cream, and savory onions, delivering a delightful balance of textures and flavors. Whether made with fresh or stale bread, the strata transforms into a heavenly brunch dish that is both satisfying and visually stunning. With the tangy kick of tomatillo salsa and the aromatic freshness of cilantro, every bite is a celebration of bold Mexican-inspired flavors. Prepare ahead of time and let it chill in the refrigerator overnight for a stress-free meal the next day!
N/A
Servings
320
Calories
10
Ingredients
Ingredients
Poblano chiles
4 large (roasted, peeled, seeded, and diced)
Olive oil
2 tablespoons (for sautéing)
Red onion
1 medium (minced)
Sourdough bread
1 lb (cut into 1-inch cubes)
Sour cream
1 3/4 cups (plus more for topping)
Tomatillo salsa
1/2 cup (plus more for topping)
Cilantro
1/4 cup (minced)
Eggs
10 large (whisked)
Half-and-half
3 1/2 cups (for custard)
Kosher salt
1 tablespoon (for seasoning)
Instructions
1
Preheat your oven to high broil if you are using that method for roasting the chiles. Alternatively, if you have a gas stove, prepare to roast them directly on the open flame.
2
Place each poblano chile over high heat, turning occasionally until the skin is blackened on all sides, which should take about 8 minutes per chile.
3
If using the broiler, place the chiles on the top rack of the oven and broil, turning occasionally until the skins are charred, about 8 minutes in total.
4
Once charred, remove the chiles from the heat and place them in a heatproof bowl. Cover with plastic wrap and allow them to steam and cool for 10-15 minutes.
5
After cooling, peel off the charred skins, slice the chiles in half, remove the seeds, and cut them into large dice. Set them aside.
6
In a medium frying pan, heat olive oil over medium heat. Add the minced red onion, seasoning with salt and freshly ground black pepper, and sauté until the onions are tender and translucent, about 5-7 minutes. Set aside to cool.
7
Butter a 13-by-9-inch baking dish and set aside.
8
In a large bowl, combine the sourdough bread cubes, diced poblano chiles, sour cream, sautéed onions, tomatillo salsa, and minced cilantro. Mix well until all ingredients are coated with sour cream. Transfer the mixture into the prepared baking dish, spreading it evenly.
9
In a separate large bowl, whisk together the eggs and half-and-half until well combined. Season with kosher salt and freshly ground black pepper.
10
Carefully pour the custard mixture over the bread and poblano mixture, making sure to cover everything. Press down lightly to ensure all ingredients soak up the custard.
11
Cover the baking dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld.
12
The next day, preheat the oven to 350°F (175°C). Remove the strata from the refrigerator for about 20-30 minutes before baking.
13
Bake the strata for 50-55 minutes or until it is puffed, golden brown on top, and slightly set in the center.
14
Once done, let it cool for a few minutes, then serve hot, topped with additional tomatillo salsa and a dollop of sour cream if desired.
Nutrition Information
21.5g
Fat
16.5g
Carbs
10.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Chile Relleno Strata?
It is a flavorful Mexican-inspired brunch dish that combines roasted poblano chiles with sourdough bread, sour cream, and a rich egg custard.
What type of chiles are used in this recipe?
The recipe calls for 4 large poblano chiles.
How should the poblano chiles be roasted?
You can roast them over an open flame on a gas stove or under a high broiler, turning occasionally until the skins are blackened.
How long does it take to roast the chiles?
It takes approximately 8 minutes per chile on a stove or about 8 minutes total under the broiler.
What is the secret to peeling poblano chiles easily?
After roasting, place them in a bowl and cover with plastic wrap to steam for 10-15 minutes, which loosens the skin.
Should the seeds be removed from the chiles?
Yes, once peeled and cooled, the chiles should be sliced in half and the seeds should be removed.
How is the red onion prepared?
One medium red onion is minced and sautéed in olive oil until tender and translucent.
What type of bread is recommended for the strata?
The recipe uses 1 lb of sourdough bread cut into 1-inch cubes.
Can I use stale bread for this recipe?
Yes, both fresh and stale sourdough bread work well for making this strata.
What ingredients are mixed with the bread cubes?
The bread is mixed with diced poblanos, sour cream, sautéed onions, tomatillo salsa, and minced cilantro.
What is in the custard mixture?
The custard consists of 10 large eggs and 3.5 cups of half-and-half, seasoned with kosher salt and black pepper.
What size baking dish is needed?
A 13-by-9-inch baking dish is required for this recipe.
Should the baking dish be greased?
Yes, the dish should be buttered before adding the ingredients.
Does the strata need to be refrigerated before baking?
Yes, it should be covered and refrigerated overnight to let the flavors meld and the bread soak up the custard.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C) the next day.
How long does the strata bake?
The strata needs to bake for 50-55 minutes.
How do you know when the strata is finished cooking?
It is done when it is puffed, golden brown on top, and slightly set in the center.
What are the recommended toppings?
It is best served with additional tomatillo salsa and a dollop of sour cream.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
How many calories are in a serving of this strata?
There are approximately 320 calories per serving.
How much fat is in one serving?
Each serving contains 21.5 grams of fat.
What is the carbohydrate content per serving?
There are 16.5 grams of carbohydrates per serving.
How much protein is in one serving?
One serving provides 10.5 grams of protein.
How much sour cream is needed total?
The recipe calls for 1.75 cups of sour cream plus extra for topping.
How many eggs are required for the custard?
The recipe requires 10 large eggs.
How much tomatillo salsa is used in the mix?
1/2 cup of tomatillo salsa is mixed directly into the bread base.
Does the recipe contain cilantro?
Yes, 1/4 cup of minced cilantro is added to the strata mixture.
Should the strata be cold when it goes into the oven?
It is recommended to remove the strata from the refrigerator for 20-30 minutes before baking.
How much salt is used in the recipe?
One tablespoon of kosher salt is used to season the custard.
Is olive oil used in this recipe?
Yes, 2 tablespoons of olive oil are used for sautéing the red onion.