Mexican Strata

A few years ago I shared a picture of my Mexican Strata in a Passover cooking group I started on Facebook and it has been one of my most requested recipes since. The recipe comes right out of my Passover cookbook, which is where I often direct people, but with all of the requests, I thought I’d share it here [there are other versions you can check out in the book 😉 ].

This is one of my family favorites. It’s great for brunch or a dairy dinner once you’ve had your fill of brisket. Though delicious on its own, we like to gild the lily and serve it with sour cream, guacamole, and fresh tomato salsa (pico de gallo) on the side. You can also have fun and play with the flavours. Substitute the peppers, tomatoes, cilantro, green onions, and cheddar for sauteed mushrooms, caramelized onions, fresh thyme, and gouda (or any other combinations that sound good to you!).

Serves 8-10.

Passover Mexican Strata

This is a great dish to make for brunch. Assemble everthing the day before and tuck it away in the fridge. In the morning all you have to do is bake it off and serve. It’s great as is, but it’s even better served with sour cream, fresh tomato salsa (pico de gallo) and guacamole. This recipe is from my cookbook, Passover a Kosher Collection.

Ingredients

  • 1/2 lb. poblano peppers, cut in half, cored and seeded (2 large)
  • 3/4 lb. plum tomatoes, cored and cut into a small dice (3-4 medium)
  • 2 oz. green onions, trimmed and thinly sliced (4-5 large)
  • 3 Tbsp. chopped fresh cilantro
  • 4 matzo boards
  • 8 oz. shredded cheddar cheese
  • 8 large eggs
  • 2 1/2 cups 2% milk
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper

Directions

  1. Preheat the oven to 475°F (250°C).
  2. Place the poblano peppers cut-side down on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is charred. Transfer to a bowl, cover with plastic wrap and let cool. Once cooled, peel the peppers. Discard the skin and cut the peppers into a small dice.
  3. Mix the peppers with the diced tomatoes, green onions and cilantro.
  4. Spray an 8×11-inch baking dish with cooking spray (or brush with oil) and place 2 matzo boards in the bottom of the pan. They can overlap if they don’t fit in a single layer.
  5. Spread half the vegetable mixture evenly over the matzo and sprinkle half the cheddar cheese over the vegetables. Repeat, using up the matzo, vegetables and cheese.
  6. Whisk the eggs, milk, salt and pepper together in a large measuring cup or mixing bowl. Slowly pour the mixture into the baking dish.
  7. Cover with plastic wrap and refrigerate for a minimum of 6 hours — but overnight is best.
  8. When you’re ready to bake the strata, preheat the oven to 350°F (175°C). Take the strata out of the fridge and let it sit at room temperature for half an hour.
  9. Bake for 1 hour or until puffed up and golden brown.

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