Cheesy Chile Strata Recipe

Name: Cheesy Chile Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chile peppers, halved lengthwise and seeded; 1 bunch medium spring onions, stems cut into 2-inch pieces, bulbs quartered; 1/4 cup masa harina (instant corn flour) or all-purpose flour; Vegetable oil, for frying (3 to 4 cups); 10 corn tortillas, cut into 2-inch pieces; 8 ounces Oaxaca or muenster cheese, grated (about 2 cups); 8 ounces pepper jack cheese, grated (about 2 cups); 8 large eggs; 3 cups whole milk; Kosher salt and freshly ground pepper; 1/2 teaspoon chili powder; Sour cream, chopped jalapenos and/or chopped cilantro, for topping (optional)

Servings: persons

4 poblano chile peppers, halved lengthwise and seeded
1 bunch medium spring onions, stems cut into 2-inch pieces, bulbs quartered
1/4 cup masa harina (instant corn flour) or all-purpose flour
Vegetable oil, for frying (3 to 4 cups)
10 corn tortillas, cut into 2-inch pieces
8 ounces Oaxaca or muenster cheese, grated (about 2 cups)
8 ounces pepper jack cheese, grated (about 2 cups)
8 large eggs
3 cups whole milk
Kosher salt and freshly ground pepper
1/2 teaspoon chili powder
Sour cream, chopped jalapenos and/or chopped cilantro, for topping (optional)

1
Preheat the broiler.
2
Arrange the poblanos skin-side up on a baking sheet.
3
Add the spring onions and broil until the poblano skins are charred and the onions are blackened around the edges, 7 to 8 minutes.
4
Transfer the poblanos to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes.
5
Rub off the skins with your fingers, then pat dry.
6
Roughly chop the poblanos and onion bulbs, then toss with the masa harina in a medium bowl; set aside while you fry the tortillas.
7
Line a baking sheet with paper towels.
8
Heat about 1 inch of vegetable oil in a high-sided skillet or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, stirring, until stiff but not browned, about 5 minutes.
9
Transfer to the paper towels to drain.
10
Spread half of the fried tortillas in a 3-quart baking dish.
11
Top with half of the poblano-onion mixture and half of each cheese.
12
Layer the remaining tortillas, poblano-onion mixture and cheeses on top.
13
Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons salt, pepper to taste and the chili powder.
14
Pour the egg mixture into the baking dish.
15
Cover and refrigerate 8 hours or overnight.
16
Remove the dish from the refrigerator about 30 minutes before baking and uncover.
17
Preheat the oven to 350 degrees F. Bake until the strata is lightly puffed and golden on top and just set in the center, 50 minutes to 1 hour.
18
Let cool 10 minutes before serving.
19
Top with sour cream, jalapenos and/or cilantro.
20
Photograph by Con Poulos

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 poblano chile peppers, halved lengthwise and seeded, 1 bunch medium spring onions, stems cut into 2-inch pieces, bulbs quartered, 1/4 cup masa harina (instant corn flour) or all-purpose flour, Vegetable oil, for frying (3 to 4 cups), and more.

Yes, Cheesy Chile Strata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chile Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions