Chile Strata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 364.7
- Total Fat: 14.2 g
- Cholesterol: 281.2 mg
- Sodium: 412.6 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 5.5 g
- Protein: 17.4 g
View full nutritional breakdown of Chile Strata calories by ingredient
Introduction
Tweaked from a CHOW recipe, this has all the flavour of a breakfast burrito with all the class of an elegant strata. Tweaked from a CHOW recipe, this has all the flavour of a breakfast burrito with all the class of an elegant strata.Number of Servings: 8
Ingredients
-
4 large poblano peppers
1 medium onion, diced
3 cloves garlic, minced
1 pound crusty whole-wheat bread, cubed
1 cup low-fat sour cream
1/2 cup salsa (however spicy you like), plus more for topping if desired
1/4 cup minced cilantro
10 eggs
2 1/2 cups milk (I use 1%)
1/2 cup water
1 tablespoon salt
Directions
Broil poblanos on the top rack, turning occasionally, until the skin is black on all sides, about 8 minutes.
Place in a paper bag and set aside 10 to 15 minutes.
Peel, seed, and chop chiles.
Heat non-stick spray in a medium frying pan over medium heat.
Add onion and season well with salt and freshly ground black pepper.
Cook 7 minutes, then add garlic and cook 2 minutes. Remove from heat and set aside.
In a large bowl, combine bread, poblanos, sour cream, onion, garlic, salsa and cilantro until everything is coated in sour cream.
Put mixture into a lightly greased 13x9" pan and set aside.
Whisk eggs with milk and water in a separate bowl, season with salt and a good amount of freshly ground black pepper.
Pour over bread mixture, cover and refrigerate strata overnight.
Heat oven to 350°F.
Remove strata from the refrigerator about 20 to 30 minutes before baking.
Bake about 50 to 55 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Place in a paper bag and set aside 10 to 15 minutes.
Peel, seed, and chop chiles.
Heat non-stick spray in a medium frying pan over medium heat.
Add onion and season well with salt and freshly ground black pepper.
Cook 7 minutes, then add garlic and cook 2 minutes. Remove from heat and set aside.
In a large bowl, combine bread, poblanos, sour cream, onion, garlic, salsa and cilantro until everything is coated in sour cream.
Put mixture into a lightly greased 13x9" pan and set aside.
Whisk eggs with milk and water in a separate bowl, season with salt and a good amount of freshly ground black pepper.
Pour over bread mixture, cover and refrigerate strata overnight.
Heat oven to 350°F.
Remove strata from the refrigerator about 20 to 30 minutes before baking.
Bake about 50 to 55 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.