Chili Poblano Pie

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Ready In:
9hrs 5mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Make the Crema Fresca ahead of time: mix Cream and Sour Cream together.
  • Cover and let stand at room temp. until thickened, 8 hours or 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 Chilies.
  • 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 Chilies.
  • Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds.
  • Add Eggs and Salt.
  • Process until smooth, stopping to scrape down the sides, about 15 seconds.
  • Mix in the Crema Fresca (the Mexican equivalent 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 in 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.

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