• Coat a 9x13x2-inch oven proof casserole dish with oil spray.

Roast the Poblano peppers:

• Brush the Poblano peppers with the olive oil and place on a foil-lined baking sheet.  Set the oven control to ‘broil’ with the top rack positioned 4-6 inches from the unit. 

  Broil the peppers for 5 minutes until the skin blisters and chars.  Pull the rack out and flip the peppers and broil the second side for an additional 5 minutes until the skin is blistered and charred.
• Transfer the baking sheet to a work space and cover with another piece of foil.  Let the peppers steam and ‘sweat’ for 10 minutes.  When cool enough to handle, lift the skins off and discard. 

  Cut the peppers in half, remove and discard the seeds, veins and the stem; then slice the peppers lengthwise, into 1-inch strips.  Place the strips on a plate and reserve until needed.

Mix the Custard:

• To the bowl of a food processor or blender, add the eggs, milk, cream cheese, salt, pepper, aioli and cumin.  Pulse the mixture until smooth.  Set aside.  

Prepare the Ingredients:

• Place the bread cubes in a large bowl and set aside.
• In another bowl add the Pepper Jack cheese and the cilantro, toss to combine.  Set aside.
• In a large skillet set over medium heat, add the chorizo and cook until lightly browned, breaking it up with a fork as it cooks.  Spoon off and discard as much of the accumulated fat as possible. 

  Push the chorizo to the edge of the skillet and add the sliced shallots and red bell pepper.  Sauté until the shallots are slightly softened.  Add the garlic and cook until fragrant, about 30 seconds. Stir the chorizo and shallots, red pepper and garlic together and remove the skillet from the heat and set aside. 
• Shred the Pepper Jack cheese into a large bowl, add the chopped cilantro, toss together and set the bowl aside.

Assemble the Strata:

• Coat a 9x13x2-inch oven-proof casserole dish with oil spray.
• Place ½ of the bread cube in the bottom of the prepared dish.  Pour ⅓ of the milk mixture over the bread cubes.
• Add ½ of the chorizo mixture over the bread cubes and ½ of the Pepper Jack cheese and ½ of the Poblano slices.  With a spatula, press down gently on the layer. 
• Continue layering with the remaining bread, ⅓ of the milk mixture, the remaining chorizo mixture and Pepper Jack cheese and the last of the Poblano slices.  Again, press the layer down gently.
• Pour the last of the milk mixture and distribute the grated Parmesan cheese evenly over the top.  
• Spray one side of a sheet of foil with non-stick oil spray, cover the casserole, oil side down and transfer to the refrigerator overnight.
• When ready to bake the strata, transfer from the oven to the counter top while the oven heats. 
• Heat the oven to 350°F and bake the strata for 40 minutes covered with the foil, then remove the foil and continue to bake for another 20-25 minutes until the strata is golden brown and a little crisp around the edges.
• Transfer from the oven and cool for 10 minutes on a wire rack before serving.