Chili poblano pie

 
                             Chili Poblano Pie
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ooo
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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