Chiles Rellenos Strata
This is my inaugural post with The Secret Recipe Club. I can’t tell you how excited I am to be part of this group of talented bloggers. When I first found out about this club, I didn’t have 100 recipes of my own. I wanted to make sure I was in the same league. So, I stepped it up and decided I was ready to apply.
I’m glad I did, too! I actually have been stalking this blog already. I had seen a few recipes I wanted to make for our #MeatlessMonday. So, you can’t imagine my delight when I found out I was assigned to The Wimpy Vegetarian. I had earmarked several recipes that I want to make when S and I started doing #MeatlessMonday. I actually made two but I think this was my favorite of the two. S might say it was the other recipe. I’ll post about it later. I have the find the pictures first, though. I seemed to have messed up my pics on my phone. Some vanished.
Anyway, after going through almost the entire recipe list for The Wimpy Vegetarian, I decided to use the Chiles Rellenos – Frittata Style recipe. Since I was already preparing to make a frittata for the other recipe, I decided to transform this into a strata recipe.
I think I’ve served S one strata ever. I’ve always thought it was something he wouldn’t really be interested in. He hasn’t really liked bread pudding and well, it’s kind of like that but savory. So, I was a little nervous when I decided to put this together for him for breakfast one weekend. And I did. Make it for him. I kicked him out. I had a blast!
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, bread. It all worked and tasted fantastic with the kick from the poblanos. I added spices to the mix, just to kick it up and because S says my food has no flavor. *waves to S* For some reason, I can’t make anything that’s Southwest and not put those flavors in there.
Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes. 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. 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.
Preheat oven to 375. 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, making sure that the peppers are nestled between the bread and upright. Sprinkle any remaining filling around the peppers along with the sliced turkey sausage.

Chiles Rellenos Strata
Ingredients
- 1/2 cup red onion, diced
- 1/4 cup red wine vinegar
- 4 whole poblano chiles
- 1 1/2 cups frozen corn, thawed
- 15 ounces canned black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup cottage cheese
- 1 cup Mexican cheese blend
- 3 cups egg substitute
- 1 cup milk
- 3 whole turkey breakfast sausage links, sliced
- 1/8 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 whole turkey breakfast sausage links, diced
- 1/2 cup sharp cheddar cheese, shredded
- 3 cups stale French bread, cubed
Instructions
- Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes.
- 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. 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.
- Preheat oven to 375.
- Combine the thawed corn, black beans, red bell pepper, diced sausage, cumin, chili powder, paprika, cayenne, cottage cheese and Mexican cheese blend in a mixing bowl.
- Spread the break 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, making sure that the peppers are nestled between the bread and upright. Sprinkle any remaining filling around the peppers along with the sliced turkey sausage.
- Combine the eggs, milk, flour, baking powder, salt and pepper in a small mixing bowl.
- Pour the egg mixture over the poblanos and bread. Cover and bake at 375 for 25 minutes. 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.
- Allow to cool slightly before serving.
Now, that is SERIOUS STRATA!
These look so awesome! My hubs would love this! He loves those peppers!
Morgaine from Madcap Frenzy
P.S. I would also like to invite you to join my August Totally Tuesday Link Party:
http://madcapfrenzy.blogspot.com/2013/08/august-totally-tuesday-link-party.html
Hugs!
Welcome to SRC. I've never heard of strata but love discovering new recipes. This looks really tasty. Great SRC pick.
Holy Guacamole, what a great fusion of rellenos and strata. I can't wait to try this in individual ramekins for a company brunch, and to browse your other posts for more tasty ideas.
Oh my goodness that looks so good. I love chiles, I love cheese, I love stratas. what a great combo. It's my first time participating in SRC too!
I love chiles rellenos and this is such a fun twist!
Welcome to SRC! This strata looks wonderful..happy reveal day!
I've never had chili rellenos, but these look yummy!!!
Welcome to the club! What a great first recipe. I love anything Mexican that is covered in cheese! Thanks for sharing 🙂
I'm so excited that this is the recipe you chose from my blog! It's one of our favorites – and I LOVE how you morphed it into a strata!!! I'm definitely doing that next time. LOVE!!
This sounds so good. Welcome to the club! Great first round.
Your Strata looks fantastic! My hubby would flip if I made this for him:) Great SRC pick~ Lynn @ Turnips 2 Tangerines
What a delicious dinner recipe. Need to try this one day. YUM!
Looks great! This is my first month with SRC too 🙂
Oh my goodness those look amazing!! Happy first reveal day 🙂
Well, let me give you a huge welcome to Group D, I hope you will love this group as much as I do, I've been ALMOST at the 2 year mark with them
You wrote a wonderful post, and I hope we can cook from each other's blog at some point, hopefully soon!
Enjoy your first Reveal Day!
WELCOME to the SRC and what a FABULOUS first post too! LOVE your recipe pick and photos, Karen
Thanks, Karen! I had fun and can't wait for more blogs to inspire me!
Wow!! Those look impressive – fantastic SRC selection!!
Thank you! They were tasty and something I'll probably make again.
Hello and welcome to the #SRC. Your chili rellenos strata sounds so delicious and I'm sure it was packed with flavor! Take that "S" LOL!
Renee – Kudos Kitchen
Thank for the warm welcome! And for the lovely compliments. 🙂