Chiles Rellenos Strata

By dcarriger56

Ingredients

• 1/2 cup red onion, diced
• 1/4 cup red wine vinegar
• 4 whole poblano chiles
• 1 1/2 cups frozen corn, thawed
• 15 ounces canned black beans, rinsed and drained
• 1/2 cup red bell pepper, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup cottage cheese
• 1 cup Mexican cheese blend
• 3 cups egg substitute
• 1 cup milk
• 3 whole turkey breakfast sausage links, sliced
• 1/8 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 whole turkey breakfast sausage links, diced
• 1/2 cup sharp cheddar cheese, shredded
• 3 cups stale French bread, cubed

Details

Servings 1
Adapted from akitchenhoor.blogspot.com

Preparation

Step 1

Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes.
Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin.
Remove and slide into a zip top plastic bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds.
Preheat oven to 375.
Combine the thawed corn, black beans, red bell pepper, diced sausage, cumin, chili powder, paprika, cayenne, cottage cheese and Mexican cheese blend in a mixing bowl.
Spread the break in the bottom of a 9 x 13 baking pan.
Fill the peppers with the corn mixture and lay on top of the bread crumbs, making sure that the peppers are nestled between the bread and upright. Sprinkle any remaining filling around the peppers along with the sliced turkey sausage.
Combine the eggs, milk, flour, baking powder, salt and pepper in a small mixing bowl.
Pour the egg mixture over the poblanos and bread. Cover and bake at 375 for 25 minutes. Remove the cover, top with 1/2 cup sharp cheddar cheese and bake an additional 15 to 20 minutes or until set and cheese is melted.
Allow to cool slightly before serving.