4 poblano chile peppers, halved lengthwise and seeded
1 bunch medium spring onions, stems cut into 2 in 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 in 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 pepper
Sour cream, chopped jalapeños and/or chopped cilantro, for topping (optional)
Instructions
Preheat the broiler. Arrange the poblanos skin-side up on baking
sheet. Add the spring onions and broil until the poblano skins are
charred and the onions are blackened around the edges, 7 to 8
minutes. Transfer the poblanos to a large bowl, cover with plastic
wrap or a plate and let cool 10 minutes. Rub off the skins with your
fingers, then pat dry. Roughly chop the poblanos and onion bulbs,
then toss with the masa haring in a medium bowl; set aside while
you fry the tortillas.
Line a baking sheet with paper towels. 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. Working in
batches, fry the tortillas, stirring, until stiff but not browned, about
5 minutes. Transfer to the paper towels to drain.
Spread half of the fried tortillas in a 3 quart baking dish. Top with
half of the poblano-onion mixture and half of each cheese. Layer
the remaining tortillas, poblano-onion mixture and cheeses on top.
Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons
salt, pepper to taste and the chili powder. Pour the egg mixture into
the baking dish. Cover and refrigerate 8 hours or overnight.
Remove the dish from the refrigerate about 30 minutes before
baking and uncover. Preheat the oven to 350. Bake until the strata
is lightly puffed and golden on top and just set in the center, 50
minutes to 1 hour. Let cool 10 minutes before serving. Top with
sour cream, jalapeños, and/or cilantro.
Originally Submitted
7/17/2013
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