Chile Relleno Strata
Transform your breakfast or brunch spread with this flavorful and hearty Chile Relleno Strata—a layered casserole inspired by the classic Mexican dish. This recipe features smoky roasted poblano peppers, gooey Monterey Jack and cheddar cheese, and a custard-like egg mixture infused with bold spices like cumin, garlic powder, and onion powder. Combined with cubes of day-old bread, it bakes into a golden, puffed dish that's perfect for feeding a crowd. Best of all, you can prepare it the night before, making it ideal for stress-free entertaining. Serve warm with a sprinkle of fresh cilantro, and enjoy a dish that’s as comforting as it is vibrant. Perfect for brunches, holiday mornings, or any occasion that calls for a deliciously satisfying meal.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 6 cups Day-old bread, cubed (preferably sourdough or French bread)
- 2 tablespoons Cilantro, chopped
- 1 as needed Cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with foil and place the poblano peppers on it. Roast in the oven for 15–20 minutes, turning occasionally, until the skins are charred and blistered.
Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and remove the seeds. Slice each pepper into strips.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, onion powder, ground cumin, salt, and black pepper until well combined.
Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Spread half of the cubed bread evenly across the bottom of the dish.
Layer half of the roasted poblano pepper strips over the bread, followed by half of the Monterey Jack and cheddar cheese.
Repeat with the remaining bread, peppers, and cheeses to create a second layer.
Slowly pour the egg mixture over the layers, ensuring that all the bread is soaked. Gently press down with a spatula if needed.
Cover the dish with aluminum foil and let it sit for at least 30 minutes to allow the bread to absorb the egg mixture. For best results, refrigerate overnight.
When ready to bake, remove the dish from the refrigerator and let it come to room temperature for 20 minutes if chilled.
Bake, covered with foil, in the preheated oven for 30 minutes. Remove the foil and bake for an additional 25–30 minutes, or until the strata is puffed, golden, and set in the middle.
Remove from the oven and let cool for 10 minutes. Sprinkle with chopped cilantro before serving.
Slice into portions and serve warm.
Nutrition Facts
Calories |
5582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2107 mg | 702% | |
| Sodium | 9939 mg | 432% | |
| Total Carbohydrate | 530.6 g | 193% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 80.2 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 3925 mg | 302% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
