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Chile Relleno Strata




Source of Recipe


Mercyteapot


List of Ingredients




* 4 large fresh poblano chiles
* 2 tablespoons olive oil
* 1 medium red onion minced
* 1 pound sourdough bread, cut into 1-inch pieces
* 1 3/4 cup sour cream (1-pound container), plus more for topping if desired
* 1/2 cup Tomatillo Salsa or Salsa Verde, plus more for topping if desired
* 1/4 cup minced cilantro
* 10 large eggs
* 3 1/2 cups whole milk
* 1 tablespoon kosher salt

(MTP note: IMO, the tomatillo salsa is better, if you can find it or if you feel like making your own. Luckily for me, it is readily available in markets near me, but I know that's not always the case.)

Recipe



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. Repeat with each poblano. 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. Remove from heat and place in a heatproof bowl, cover bowl with plastic wrap, and set aside until cool enough to handle, about 10 to 15 minutes. Peel off the skin, remove seeds, and cut chiles into large dice.

Heat oil in a medium frying pan over medium heat. Add red onions, seasoning well with salt and pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.

Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine the bread, poblanos, sour cream, red onions, salsa verde, and cilantro until everything is coated in the sour cream. Put the mixture into the baking dish and set aside.

In a separate large bowl, whisk the eggs with the milk; season with 1 tablespoon of kosher salt and a good amount of freshly ground black pepper. Pour the custard over the bread mixture. Cover and refrigerate the strata 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 the strata for 50 to 55 minutes, or until it is puffed, golden brown, and slightly set in the center. Top with salsa verde and sour cream, as desired. Serve hot.