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Chili Poblano Pie
---------- Recipe via Meal-Master (tm) v8.04
Title: CHILI POBLANO PIE
Categories: Chili, Pies
Yield: 6 servings
12 ea Large fresh Poblano chilies
1/2 lb Monterey Jack cheese, cubed
1 x Or Chihuahua cheese, cubed
1/4 ea Small yellow onion, coarsely
1 ea Large garlic clove, halved
6 ea Eggs
3/4 ts Salt
--------------------------CREMA F--------------------------
1 1/2 c Whipping cream
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. Serves 6 main course servings.
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