Chiles Rellenos Strata

Ingredients (12)

  • 4 large, fresh poblano chiles
  • 2 tablespoons olive oil
  • 1 medium red onion, minced
  • Freshly ground black pepper
  • Butter, for coating the baking dish
  • 1 pound sourdough bread, cut into 1-inch cubes
  • 1 3/4 cups sour cream (1-pound container), plus more for topping if desired
  • 1/2 cup Tomatillo Salsa (recipe link in intro), plus more for topping if desired
  • 1/4 cup chopped fresh cilantro
  • 10 large eggs
  • 3 1/2 cups half-and-half
  • 1 tablespoon kosher salt, plus more as needed
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Nutritional Information
  • Calories525
  • Fat32.91g
  • Saturated fat16.12g
  • Trans fat0.03g
  • Carbs39.76g
  • Fiber2.18g
  • Sugar10.62g
  • Protein18.82g
  • Cholesterol297.84mg
  • Sodium744.68mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Chiles Rellenos Strata

The combination of eggs, sourdough bread, sour cream, and mild, flavorful green poblano chiles makes this dish a shoo-in for a brunch that won’t put anyone to sleep. You begin by roasting and peeling the fresh chiles, sautéing an onion, and combining both with cubed bread, sour cream, tomatillo salsa, cilantro, eggs, and half-and-half. Pack it into a buttered baking dish, and refrigerate overnight, to let the custard thoroughly soak into the bread. Next day, bake in a medium oven and serve.

If you use fresh bread, it’ll have an omeletlike consistency; with bread a few days old it’ll end up more custardy. Whichever way you make it, top the finished strata with tomatillo salsa and sour cream for extra vividness. You’ll need to make a batch of our Tomatillo Salsa before you begin. If you’re pressed for time, buy a high-quality salsa verde from the refrigerated section of the grocery store. If you want a cheesier version, try topping the strata with shredded jalapeño Jack before cooking it.

We featured this recipe in our New Year’s Day Brunch story and Chile Pepper Recipes photo gallery.

Tips for Christmas


  1. 1If 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 per chile. 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. Place in a heatproof bowl, cover with plastic wrap, and set aside until the chiles are cool enough to handle, about 10 to 15 minutes. Peel off the skins, remove the seeds, and cut the chiles into large dice.
  2. 2Heat the oil in a medium frying pan over medium heat. Add the onion, season well with salt and pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
  3. 3Coat a 13-by-9-inch baking dish with butter and set aside. In a large bowl, combine the bread, poblanos, sour cream, sautéed onion, salsa, and cilantro until everything is coated in sour cream. Transfer the mixture to the baking dish and set aside.
  4. 4Whisk the eggs with the half-and-half in a separate large bowl; season with the measured salt and a good amount of pepper. Pour the custard over the bread mixture. Cover and refrigerate overnight.
  5. 5Heat the oven to 350°F. Remove the strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake until the strata is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Serve hot, topped with salsa and sour cream as desired.
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