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.