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Roasted Poblano Strata

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What’s a strata?? Come on! You know what a strata is even if you don’t call it that. It’s a poor man’s soufflé, relying on bread instead of whipped egg whites. In this version, I am bringing layers back (this dish is assembled lasagna-style and strata after all means layered), but modernizing the dish by eliminating the bread. Roast and peel poblano peppers, layer with cheese, and cover with an egg-milk batter. It's cheesy, spicy and a crowd pleaser.

Roasted Poblano Strata

  • Yield: 8


  • 8 poblano peppers (or 32 ounces canned mild chilis, drained)
  • 5 eggs
  • 1 ¼ cups milk
  • 3 Tablespoons flour
  • ½ t salt
  • 8 ounces habanero or pepper jack cheese slices
  • 3 cups shredded cheddar


  1. Prep the poblanos: Grill (or char over a gas burner) the poblanos until blackened. Place in a plastic bag and close to sweat. Once cool enough to handle, run under cold water and peel off the charred skin. Trim off stems and discard seeds and ribs. You should be able to get two or three “filets” from each poblano. If you are prepping your peppers a night ahead (recommended), store in the refrigerator, covered.
  2. Preheat the oven to 325oF degrees. Butter a 2 or 3 quart baking dish.
  3. Whisk together the eggs, milk, flour and salt.
  4. Place a layer of poblanos in the baking dish and top with sliced cheese. Repeat, creating as many layers as needed to use all the poblanos and the cheese slices, at least two layers of each.
  5. Pour the egg mixture over the poblanos. Sprinkle with shredded cheddar.
  6. Bake at 325oF for 50 minutes until egg mixture is set and slightly puffed.
  7. Allow to cool for about 10 minutes and serve warm!

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