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1
Preheat the broiler.
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2
Arrange the poblanos skin-side up on a baking sheet.
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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.
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4
Transfer the poblanos to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes.
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5
Rub off the skins with your fingers, then pat dry.
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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.
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7
Line a baking sheet with paper towels.
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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.
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9
Transfer to the paper towels to drain.
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10
Spread half of the fried tortillas in a 3-quart baking dish.
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11
Top with half of the poblano-onion mixture and half of each cheese.
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12
Layer the remaining tortillas, poblano-onion mixture and cheeses on top.
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13
Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons salt, pepper to taste and the chili powder.
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14
Pour the egg mixture into the baking dish.
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15
Cover and refrigerate 8 hours or overnight.
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16
Remove the dish from the refrigerator about 30 minutes before baking and uncover.
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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.
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18
Let cool 10 minutes before serving.
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19
Top with sour cream, jalapenos and/or cilantro.
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20
Photograph by Con Poulos
