Strata with chili pepper and cheese

Ingredients:

• 10 corn or wheat tortillas, cut into 5cm pieces.
• 225 g Oaxaca or Munster cheese (a French semi-soft cheese), grated (about 2 cups)
• 225g Pepper Jack cheese, grated (about 2 cups)
• 4 poblano chili peppers, slit lengthwise, seeds removed
• 1/2 tsp chili powder
• 1 bunch of spring green onions with bulbs, pre-cut the stems into 5 cm long sticks, each bulb into 4 pieces
• 1/2 cup corn or wheat flour
• Vegetable oil for deep-frying (3-4 tbsp.)
• 8 eggs
• 3 cups of milk
• Coarse salt and freshly ground pepper
• Sour cream, crushed jalapeño pepper and/or chopped cilantro for garnish (optional)

Preparation:

1. Preheat the oven to broil. Place the poblano peppers skin-side up on a baking sheet. Add the green onions and roast for 7-8 minutes, until the skins begin to blacken and the green onion pieces are crispy around the edges.
   
   Place the poblanos in a large bowl, cover with plastic wrap, and let sit for 10 minutes. Use your fingers to loosen the skins from the peppers, then pat them dry. Coarsely chop the poblanos and green onions. Toss them with flour in a medium bowl and set aside until you're ready to fry the tortillas.
2. Cover the baking sheet with paper towels. Heat about 2.5 cm of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Gradually fry the tortillas for 5 minutes, stirring occasionally. They should be firm but not browned. Drain the tortillas on paper towels.
3. Place half of the toasted tortillas in a 1.5-liter baking dish. Top with half of the onion-pepper mixture and half of each cheese. Top with a layer of the remaining tortillas, the onion-pepper mixture, and the cheese.
4. In a large bowl, beat the eggs with milk, add 1.5 teaspoons of salt, pepper to taste and chili powderPour the egg mixture into a baking dish. Cover and refrigerate for 8 hours (preferably overnight).
5. Remove the dish from the refrigerator 30 minutes before cooking and remove the lid. Preheat the oven to 150°C (300°F). Bake for 50-60 minutes. The strata should rise slightly, be golden brown on top, and just slightly set in the center. Cool for 10 minutes before serving. Top with sour cream and sprinkle with jalapeño and/or cilantro.