Chili Poblano Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 lbs fresh poblano chiles (about 12 large)
• 1/2 lb monterey jack cheese or 1/2 lb chihuahua cheese, cubed
• 1/4 small yellow onion, coarsely chopped
• 1 large garlic clove, halved
• 6 eggs
• 3/4 teaspoon salt
• 1 1/2 cups creme fraiche (or 1 1/2 c. whipping cream plus 3 t. sour cream)

Recipe

• 1 if making crema fresca equivalent, mix cream and sour cream in medium bowl. cover and let stand at room temperature until thickened, 8 hours or overnight. chill until ready to use.
• 2 char chilies over gas flame or in broiler until blackened on all sides.
• 3 wrap in plastic bag and let stand 10 minutes to steam.
• 4 peel and core chilies;slit one side lengthwise to open.
• 5 remove seeds;rinse if necessary, pat dry.
• 6 preheat oven to 350 degrees.
• 7 generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
• 8 open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
• 9 repeat with remaining chilies, covering sides of pan completely.
• 10 cover bottom of pie pan with remaining chilies.
• 11 finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
• 12 add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
• 13 mix in crema fresca; pour filling over chilies and curl edges of chilies over filling.
• 14 bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
• 15 cover chili edges with foil to prevent burning, if necessary.
• 16 let cool 5 minutes before cutting.
• 17 serve hot or at room temperature.