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1
If 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.
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2
Alternatively, turn on the oven to high broil.
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3
Once heated, place the poblanos on the top rack and broil until the skin is black on all sides, about 8 minutes.
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4
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.
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5
Peel off the skins, remove the seeds, and cut the chiles into large dice.
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6
Heat the oil in a medium frying pan over medium heat.
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7
Add the onion, season well with salt and pepper, and cook until tender and translucent, about 5 to 7 minutes.
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8
Set aside.
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9
Coat a 13-by-9-inch baking dish with butter and set aside.
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10
In a large bowl, combine the bread, poblanos, sour cream, sauteed onion, salsa, and cilantro until everything is coated in sour cream.
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11
Transfer the mixture to the baking dish and set aside.
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12
Whisk the eggs with the half-and-half in a separate large bowl; season with the measured salt and a good amount of pepper.
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13
Pour the custard over the bread mixture.
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14
Cover and refrigerate overnight.
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15
Heat the oven to 350 degrees F. Remove the strata from the refrigerator about 20 to 30 minutes before you plan to bake it.
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16
Bake until the strata is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes.
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17
Serve hot, topped with salsa and sour cream as desired.
