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Chili Poblano Pie

Chili Poblano Pie recipe image
This Mexican main features Poblano chilies, large fresh 1/2 lb Monterey jack or, Chihuahua cheese, cubed 1/4 x Onion, sm yel. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 428.8
Dietary: Gluten-free, Vegetarian
Description
This Mexican main features Poblano chilies, large fresh 1/2 lb Monterey jack or, Chihuahua cheese, cubed 1/4 x Onion, sm yel. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 whole Poblano chilies, large fresh
  • 1/2 lbs Monterey jack or
  • 1 Chihuahua cheese, cubed
  • 1/4 x Onion, sm yel, coarse chop
  • 1 whole Garlic clove,large, halved
  • 6 whole Eggs
  • 3/4 teaspoons Salt
  • 1 x Crema fresca:;-----------
  • 1 1/2 cups Whipping cream
  • 3 tablespoons Sour cream
Directions
  1. 1
    Make the Crema Fresca ahead of time: mix Cream and Sour Cream together.
  2. 2
    Cover and let stand at room temp.
  3. 3
    until thickened, 8 hours or overnight.
  4. 4
    Chill until ready to use.
  5. 5
    Char the Chili Peppers over a gas flame until blackened on all sides.
  6. 6
    Wrap them in a plastic bag and let stand for 10 minutes to steam.
  7. 7
    Peel and core the Chilies.
  8. 8
    Remove seeds, rinse and pat dry.
  9. 9
    Preheat oven to 350 F (177&# 194;°C).
  10. 10
    Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides).
  11. 11
    Open up Chili Peppers and
  12. 12
    arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim.
  13. 13
    Cover bottom of pan with Chilies.
  14. 14
    Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds.
  15. 15
    Add Eggs and Salt.
  16. 16
    Process until smooth, stopping to scrape down the sides, about 15 seconds.
  17. 17
    Mix in the Crema Fresca (the Mexican equivalent of creme fraiche).
  18. 18
    Pour this filling over the Chilies.
  19. 19
    Curl the edges of the Chilies over the filling.
  20. 20
    Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes.
  21. 21
    Cover Chili edges with fOil to prevent burning, if necessary.
  22. 22
    Cool for 5 minutes before cutting.
  23. 23
    Serve hot or at room temperature

Nutrition Facts

Servings 6

Amount Per Serving
Calories 428.8kcal
% Daily Value *
Total Fat 41.0g64%
Saturated Fat 25.1g126%
Cholesterol 120.8mg41%
Sodium 3748.8mg157%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.5g2%
Sugars 3.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, cheese, chihuahua, chili, chilies, chop, clove,large, coarse, cream, crema, cubed, eggs, fresca, fresh, garlic, halved, jack, large, main
Read it online: https://www.chefs-mate.com/recipe/chili-poblano-pie/