Summer Brunch Idea – Cheesy Chile Strata Recipe

This cheesy version of Chile strata will be a perfect brunch recipe for a later summer breakfast. As a make ahead dish, it will also be great for an evening party or when you have overnight company. The great thing about the recipe is that you can change the ingredients and their types to suit it to your taste buds. Let’s check out this Food Network version of cheesy Chile strata.

Summer Brunch Idea – Cheesy Chile Strata

Summer brunch – cheesy chile strata

Image via: Kitchen Treaty

Ingredients

6 to 8 servings

All-purpose flour or instant corn flour (1/4 cup)

10 corn tortillas cut into 2-inch pieces

4 poblano Chile peppers (cut into halves lengthwise and seeded)

Freshly ground pepper

Chili powder (1/2 teaspoon)

8 large eggs

Grated pepper jack cheese (8 ounces or nearly 2 cups)

Grated muenster cheese (8 ounces or nearly 2 cups)

Whole milk (3 cups)

1 bunch spring onions (bulbs quartered and stems cut into 2-inh pieces)

Vegetable oil (3 or 4 cups)

Kosher salt

For Topping

Chopped jalapenos

Sour cream

Chopped cilantro

A delicious dish for your breakfast or brunch.

Image via: Pillsbury

Preparation

1. Preheat the broiler.
2. Arrange the pieces of onion bulbs and the halved poblanos with their skin-side up on a baking tray. Broil for 7 to 8 minutes until the edges of the onion pieces get blackened and the skins of the pablanos look toasted.
3. Peel the skins and chop the onions and the poblanos roughly. Take a medium bowl and toss the chopped pieces with corn flour or all-purpose flour. Set the mixture aside.
4. Pour vegetable oil on a frying pan and fry the tortillas for five minutes. When they are stiff, place them on paper towels to absorb the oil.
5. Take a 3-quart baking dish and spread half of the tortillas on it. Place onion-poblano mixture and half of the two types of cheeses on the top of tortillas. Make another layer with the rest of the ingredients in the similar way.
6. Take a large bowl and beat the eggs and milk in it. Add Chile powder, pepper, and 1-1/2 teaspoons salt. Pour this mixture into the baking dish and refrigerate overnight or for minimum 8 hours after covering with a lid. Just half an hour before baking, remove the dish from the refrigerator.
7. Preheat the oven to 350 degrees F. Bake for one hour until the strata turns golden in color and looks set.
8. Remove it from the oven and serve after 10 minutes.

Another version of strata with tomato and zucchini.

Image via: Midwest Living

Topping

1. Top the strata with sour cream and spread chopped cilantro and jalapenos over it.

This summer brunch is suitable for enjoying as a delicious and appetizing side dish too. Serve it with any meat dish during a family dinner and see how everyone starts pouring compliments.

Thinking of making any other version of strata? Share with us!

For more brunch ideas on Stagetecture, click here.