Chili Poblano Pie

Submitted by Leslie in Texas

"This savory chili and cheese pie comes from chef Dolores Torres Yza'bal, who worked with Diana Kennedy on the television program "Mexican Cooking". I found it in a May 1987 issue of Bon Appetit in an article titled Mexican Cooking Goes Light. If using the equivalent of the Crema Fresca, start it the day before. This standing time for this is not included in prep time. Crema Fresca is the Mexican equilavent of the French creme fraiche."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 6 main-course servings
• Serves: 6

ingredients

• 1 1⁄2 lbs fresh poblano chiles (about 12 large)
• 1⁄2 lb monterey jack cheese or 1/2 lb chihuahua cheese, cubed
• 1⁄4 small yellow onion, coarsely chopped
• 1 large garlic clove, halved
• 6 eggs
• 3⁄4 teaspoon salt
• 1 1⁄2 cups creme fraiche (or 1 1/2 c. whipping cream plus 3 T. sour cream)

directions

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

Reviews

[godbreathed01]

Hi leslie in Texas! When I saw this recipe I just had to try it. Chile Rellenos are my usual choice at Mexican restaurants. Delicious. This was a great jumping off recipe for our family with modified dietary needs. That said, I did modify it a bit for our tastes. 1) Used Canned prepared anaheim chiles. (don't have dexterity to peel char off roasted chilis) 2) used mix of cheeses that I had on hand (shredded mexican blend, cotijo, and a chipoltle jack combination 3) Light sour cream for Crema Fresca--couldn't justify the clories 4) 2 whole eggs and 4 eggs equiv. of egg sub. Added chopped tomato and a few black olives to mix as well as garlic. Served with enchilada sauce and sides of homemade refried beans and guacamole, with lime and cilantro. Truly a great meal The chilis for the base were great. We Ill make this often. I think this is one that will be better the 2nd day as flavors meld. This will be part of our rotation. Might even include on Christmas eve Buffet. Thank you very much Judy in WA