Chili Poblano Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
  • Char chilies over gas flame or in broiler until blackened on all sides.
  • Wrap in plastic bag and let stand 10 minutes to steam.
  • Peel and core chilies;slit one side lengthwise to open.
  • Remove seeds;rinse if necessary, pat dry.
  • Preheat oven to 350 degrees.
  • Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
  • Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
  • Repeat with remaining chilies, covering sides of pan completely.
  • Cover bottom of pie pan with remaining chilies.
  • Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
  • Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
  • Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
  • Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
  • Cover chili edges with foil to prevent burning, if necessary.
  • Let cool 5 minutes before cutting.
  • Serve hot or at room temperature.
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