Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.01


  3. Categories: Mexican, Main dish, Spicy

  4. Yield: 6 servings

  5. 12 Poblano chilies, large fresh

  6. Chihuahua cheese, cubed

  7. 1 Garlic clove,large, halved

  8. 3/4 ts Salt

  9. 1 1/2 c Whipping cream

  10. 1/2 lb Monterey jack or 1/4 x Onion, sm yel, coarse chop

  11. 6 Eggs

  12. Crema fresca:;--

  13. 3 tb Sour cream

  14. Make the Crema Fresca ahead of time: mix Cream and Sour Cream

  15. together. Cover and let stand at room temp. until thickened, 8 hours

  16. or overnight. Chill until ready to use. Char the Chili Peppers over a

  17. gas flame until blackened on all sides. Wrap them in a plastic bag

  18. and let stand for 10 minutes to steam. Peel and core the Chilies.

  19. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously

  20. Butter a 9 pie pan (preferably porcelain or stoneware with 2 sides). Open up Chili Peppers and arrange around sides of pan skin

  21. side down, point toward center of pan, extending about 1/2 above

  22. rim. Cover bottom of pan with Chilies. Finely grate cheese with

  23. Onion and garlic in a processor using on/off pulses, about 30

  24. seconds. Add Eggs and Salt. Process until smooth, stopping to

  25. scrape down the sides, about 15 seconds. Mix in the Crema Fresca

  26. (the Mexican equivalent of creme fraiche). Pour this filling over

  27. the Chilies. Curl the edges of the Chilies over the filling. Bake

  28. until golden brown and a knife inserted in the center comes out

  29. 45 to 50 minutes. Cover Chili edges with fOil to prevent

  30. burning, if necessary. Cool for 5 minutes before cutting. Serve hot

  31. or at room temperature.

  32. MMMMM


Send feedback