Chili Poblano Pie

Chili Poblano Pie

6 Preparation Time :

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.

350 F. Generously butter a

9 pie pan

2 sides

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

15 seconds. Mix in the Crema Fresca

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

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 <GramWag

aol.com>

MasterCook formatted by Christopher E. Eaves <cea260

airmail.net> - - - - - - - - - - - - - - - - - -