Chili Poblano Pie

Total Time: 9 hrs 5 mins

Ingredients

• Servings: 6
• 12 large poblano chiles (fresh)
• 3/4 teaspoon salt
• chihuahua cheese, cubed
• 1/2 lb monterey jack cheese or 1/4 onion, sm yel, coarse chop
• 1 clove garlic, halved
• 6 eggs
• 1 1/2 cups whipping cream
• 3 tablespoons sour cream

Recipe

• 1 make the crema fresca ahead of time: mix cream and sour cream together.
• 2 cover and let stand at room temp. until thickened, 8 hours or overnight.
• 3 chill until ready to use.
• 4 char the chili peppers over a gas flame until blackened on all sides.
• 5 wrap them in a plastic bag and let stand for 10 minutes to steam.
• 6 peel and core the chilies.
• 7 remove seeds, rinse and pat dry.
• 8 preheat oven to 350 f.
• 9 generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides).
• 10 open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim.
• 11 cover bottom of pan with chilies.
• 12 finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds.
• 13 add eggs and salt.
• 14 process until smooth, stopping to scrape down the sides, about 15 seconds.
• 15 mix in the crema fresca (the mexican equivalent of creme fraiche).
• 16 pour this filling over the chilies.
• 17 curl the edges of the chilies over the filling.
• 18 bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes.
• 19 cover chili edges with foil to prevent burning, if necessary.
• 20 cool for 5 minutes before cutting.
• 21 serve hot or at room temperature.