Ingrédients pour Chile Relleno Strata
- 4 poblano chiles
- 1 tbsp olive oil
- 1 medium red onion, diced
- 6 cups cubed day-old sourdough bread
- 1 cup sour cream, plus more for garnish
- 1 cup tomatillo salsa, plus more for garnish
- ½ cup fresh cilantro, chopped
- 6 large eggs
- 1 cup half-and-half
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp butter
- salt, to taste (for seasoning onions)
- black pepper, to taste (for seasoning onions)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chile Relleno Strata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chile Relleno Strata
- Roast Poblanos: If using a gas stove, roast one poblano pepper at a time over high heat, turning frequently, until the skin is blackened on all sides (about 8 minutes). Alternatively, broil poblanos on a baking sheet in a preheated broiler until blackened on all sides (about 8 minutes). Repeat with remaining peppers.
- Steam and Peel: Place roasted poblanos in a heatproof bowl, cover with plastic wrap, and let steam for 10-15 minutes until cool enough to handle. Peel off the blackened skin, remove seeds and stems, and dice into 1-inch pieces.
- Sauté Onions: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1 medium onion, diced, and cook until softened and translucent (about 5-7 minutes). Season with salt and pepper.
- Prepare Baking Dish: Butter a 13x9-inch baking dish and set aside.
- Combine Ingredients: In a large bowl, combine 6 cups of cubed bread (day-old is best), the diced poblanos, 1 cup sour cream, the sautéed onions, 1 cup salsa (your favorite kind!), and ½ cup chopped fresh cilantro. Gently toss until the bread is evenly coated.
- Make the Custard: In a separate large bowl, whisk together 6 large eggs, 1 cup half-and-half, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
- Assemble and Refrigerate: Pour the egg mixture over the bread mixture in the prepared baking dish. Cover and refrigerate overnight (or for at least 4 hours).
- Bake: Preheat oven to 350°F (175°C). Remove the strata from the refrigerator 20-30 minutes before baking. Bake for 50-55 minutes, or until puffed, golden brown, and set in the center.
- Garnish and Serve: Top with extra salsa and sour cream, if desired. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
11g
Fat
84g
Carbs
13g
