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Chili Poblano Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ooo
Amount Measure Ingredient -- Preparation Method
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12 large fresh poblano chilies
1/2 pound Monterey jack -- grated
1/4 small yellow onion -- chopped
1 large garlic clove -- mild, shredded
6 eggs
3/4 teaspoon salt
***CREMA FRESCA***
1 1/2 cups whipping cream
3 tablespoons sour cream
Make the Crema Fresca ahead of time:
Mix cream and sour cream together. Cover and let stand at room temp. until thic
kened, 8 hours overnight. Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all sides. Wrap them
in a plastic bag and let stand for 10 minutes to steam. Peel and core the chil
ies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F.
Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides
). Open up chili peppers and arrange around sides of pan skin side down, point
toward center of pan, extending about 1/2" above rim. Cover bottom of pan with
chiles. Finely grate cheese with onion and garlic in a processor using on/off p
ulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to s
crape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican eq
uivalent of creme fraiche). Pour this filling over the chilies. Curl the edges
of the chilies over the filling. Bake until golden brown and a knife inserted i
n the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to
prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or
at room temperature.
Serves 6 main course servings.
Posted to Recipe Lu by: GramWag
MasterCook formatted by Christopher E. Eaves
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