Instructions: To roast peppers: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable.) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.

To prepare strata: Preheat oven to 350 degrees. Lightly spray a 13- by 9- by 2-inch baking dish with vegetable baking spray. Lay chiles flat, cut-side up in prepared baking dish. Combine Monterey Jack and cheddar in a mixing bowl, toss lightly to mix. Sprinkle evenly over chilies; set aside.

Mix flour with milk in a large mixing bowl; stir in sour cream. Beat in eggs, one at a time with an electric mixer or whisk. Dice chicken; add chicken to mixing bowl and stir to combine well.

Pour mixture into baking dish; bake for 30 minutes. Remove from oven, spread salsa over top; bake an additional 15 minutes.

This recipe yields 9 servings.

Tip: Poblano chiles and banana peppers can each be used in place of Anaheim; treat them the same way. However the banana pepper can be a little bit hot. Wear rubber gloves when working with any hot chile; wash hands thoroughly after working with chiles.

Description: "Reminiscent of the famous chiles rellenos, Anaheim Chile Strata is a layered version rich in cheese, milk, sour cream and egg. Roasted Anaheim chiles, tender and sweet nestle in this creamy dish perfect for brunch or lunch."

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