Chile Rellenos Strata

Main Dishes

This savory brunch dish is a great encore for homemade bread that is several days old.  Put together the night before and pop it in the oven the next morning! 





12 servings

Prep Time

30 minutes

Chill Time

8+ hours

Bake Time

50 to 60 minutes

Stand Time

10 minutes


  • 1 package (7 to 9 ounces) chorizo sausage
  • 4 whole, cooked poblano chilies, slice in half vertically
  • 8 cups stale homemade bread*, cut into 1/2-inch cubes
  • 1/2 cup diced onion
  • 10 eggs
  • 2-1/2 cups milk
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black fine grind pepper
  • 8 ounces (2 cups) shredded Monterey Jack cheese


Cook chorizo in large skillet over medium-high heat, breaking into small pieces.  Cook until sausage is completely cooked through.  Drain any fat.

Generously spray 13 x 9-inch baking dish with cooking spray. Place green chiles in a single layer in baking dish.  Add bread cubes.  Top with onions and cooked sausage.

Whisk together eggs and milk in a large bowl. Add cumin, garlic, salt and pepper and whisk in milk until well blended.  Pour over sausage and bread. Cover and refrigerate at least 8 hours or overnight.

If using a ceramic or glass baking dish, place dish in a COLD oven and bake at 350°F for 50 to 60 minutes or until knife inserted in center comes out clean.    If using a metallic baking dish, preheat oven to 350°F and bake for 40 to 45 minutes.

Sprinkle with cheese last 10 minutes of baking.

Let strata rest for 10 minutes before serving.

*Almost any plain or savory loaf or dinner roll will work in this recipe. You will need about 1/2 loaf. Only have a slice or two? Freeze stale bread and when you've got 7 to 9 slices you'll have enough to make this delicious strata.

Recipe Note: Either canned chilies or fresh roasted pobalno chiles can be used. Can sizes vary for whole chilies - thus you may need more than one can to obtain 4 chilies. If using fresh poblanos, bister all sides of peppers over a gas burner, on a gas grill or under broiler. Peppers should be blackened, but still hold their shape. Place peppers in medium bowl and cover with plastic wrap until cooled, about 10 minutes. Remove skins with sharp paring knife under running cold water.