Chili poblano pie
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Chili poblano pie
  Chili    Poblano    Pie    Mexican  
Last updated 6/12/2012 12:44:55 AM. Recipe ID 4523. Report a problem with this recipe.
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      Title: Chili poblano pie
 Categories: Mexican, Main dish
      Yield: 6 Servings
 
     12 ea Poblano chilies, large fresh
      1 x  Chihuahua cheese, cubed
      1 ea Garlic clove,large, halved
    3/4 ts Salt
  1 1/2 c  Whipping cream
    1/2 lb Monterey jack or
    1/4 x  Onion, sm yel, coarse chop
      6 ea Eggs
      1 x  Crema fresca:;-----------
      3 tb Sour cream
 
  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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Recipe ID 4523 (Apr 03, 2005)

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