Chiles Rellenos Strata

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Legendary Chiles Rellenos now in an easy-to-eat strata! Think layers of flavor, think comfort food, think new Chiles Rellenos Strata food trend.

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If you’re craving something bold and comforting for brunch, look no further than Chiles Rellenos Strata. This dish takes inspiration from the traditional Mexican chiles rellenos.  It takes the traditional poblano peppers stuffed with cheese and transforms it into a hearty, crowd-pleasing casserole.  This recipe is perfect for breakfast or brunch.

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This hearty meal has layers of roasted peppers, melty cheese, sausage, and fluffy eggs.  Then you bake everything over cubes of crusty bread.  Using this method, you capture all those classic flavors with a much easier, make-ahead method.

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The key to this strata is using roasted poblano peppers. 

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They offer a smoky warmth without overwhelming heat. I roasted mine on the stove.  Put them straight on the burner and turn them when that side blisteres and blackens.  Then I put them in a zip top plastic bag to steam them which makes them easier to peel.

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After roasting and peeling the peppers, they’re sliced open. Next they’re stuffed with cheese, corn, green chiles, black bean, bell pepper, turkey sausage, and 2 kinds of cheese.  Then they’re nestled into cubes of day-old bread in a casserole dish. The peppers are topped with egg custard and then cheese.  All of these layers of flavor create a satisfyingly rich texture. Don’t be afraid to add some sautéed onions or jalapenos for an extra kick of flavor and heartiness.

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Preparation is a breeze, making this recipe ideal for entertaining. The longest times in this recipe are waiting for the poblanos to steam and the strata to cook.  But once assembled, this casserole can rest in the fridge overnight.  This allows the bread to soak up the custard and spices.

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Simply bake until golden and puffed. Then top with more cheese, and bake until melted and golden.  Your kitchen will be filled with the irresistible aroma of roasted peppers and bubbling cheese. This hands-off approach means you can spend more time with your guests.

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Instructions to make Chiles Rellenos Strata

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Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes.  This sort of pickles the onions and makes them less bitter.  Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each chile and broil until the skin blackens.

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Turn the peppers over as needed to evenly blacken the skin.  Remove and slide into a zip top plastic bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds.

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Preheat oven to 375 F.  Combine the thawed corn, black beans, red bell pepper, diced sausage, cottage cheese and Mexican cheese blend in a mixing bowl.  Spread the bread in the bottom of a 9 x 13 baking pan.  Fill the peppers with the corn mixture and lay on top of the bread crumbs. Make sure that the peppers are nestled between the bread and upright. Sprinkle any remaining filling around the peppers along with the sliced turkey sausage.

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Next, combine the eggs, milk, flour, baking powder, salt and pepper in a small mixing bowl.  Pour the egg mixture over the poblanos and bread. Finally, Cover and bake at 375 F for 25 minutes.

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Remove the cover, top with 1/2 cup sharp cheddar cheese and bake an additional 15 to 20 minutes or until set and cheese is melted.

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Serving your strata

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Serve your Chiles Rellenos Strata with sliced green onions and avocado to brighten the dish and add another layer of flavor.  Finally, drizzle it with salsa for a festive finish. The strata pairs beautifully with a crisp green salad rounding out the meal for any occasion.  From a lazy weekend brunch to a celebratory holiday breakfast, this chiles rellenos strata recipe is a delicious way to bring the flavors of Mexico to your table.

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Depending on the size of the poblanos, you could cut them in half for each hearty serving.  And hearty it is!  The corn, beans, eggs, and bread, they all worked and tasted fantastic with the kick from the poblanos.  I added spices to the mix, just to kick it up and add more flavor because S says my food has no flavor.   This recipe is kicked up with deliciously earthy chili powder and cumin with some smoked paprika and cayenne for an extra kick.