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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Tweaked from a CHOW recipe, this has all the flavour of a breakfast burrito with all the class of an elegant strata. 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:
1. Broil poblanos on the top rack, turning occasionally, until the skin is black on all sides, about 8 minutes.
2. Place in a paper bag and set aside 10 to 15 minutes.
3. Peel, seed, and chop chiles.
4. Heat non-stick spray in a medium frying pan over medium heat.
5. Add onion and season well with salt and freshly ground black pepper.
6. Cook 7 minutes, then add garlic and cook 2 minutes. Remove from heat and set aside.
7. In a large bowl, combine bread, poblanos, sour cream, onion, garlic, salsa and cilantro until everything is coated in sour cream.
8. Put mixture into a lightly greased 13x9 pan and set aside.
9. Whisk eggs with milk and water in a separate bowl, season with salt and a good amount of freshly ground black pepper.
10. Pour over bread mixture, cover and refrigerate strata overnight.
11. Heat oven to 350°F.
12. Remove strata from the refrigerator about 20 to 30 minutes before baking.
13. Bake about 50 to 55 minutes.
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