Chili Poblano Pie Recipe is a dish made with poblano peppers, which are a type of chili pepper. The dish is typically made with a cornmeal crust and is filled with a variety of ingredients, including cheese, ground beef, and beans.
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 untilblackened on all sides.
Wrap them in a plastic bag and let stand for 10minutes to steam.
Peel and core the Chilies.
Remove seeds, rinse and patdry.
Preheat oven to 350 F.
Generously Butter a 9 pie pan (preferablyporcelain or stoneware with 2 sides).
Open up Chili Peppers and arrangearound sides of pan skin side down, point toward center of pan, extendingabout 1/2 above rim.
Cover bottom of pan with Chilies.
Finely gratecheese with Onion and garlic in a processor using on/off pulses, about 30seconds.
Add Eggs and Salt.
Process until smooth, stopping to scrape downthe sides, about 15 seconds.
Mix in the Crema Fresca (the Mexicanequivalent of creme fraiche).
Pour this filling over the Chilies.
Curl theedges of the Chilies over the filling.
Bake until golden brown and a knifeinserted in the center comes out clean, 45 to 50 minutes.
Cover Chili edgeswith fOil to prevent burning, if necessary.
Cool for 5 minutes beforecutting.
Serve hot or at room temperature.
Ingredients
Directions
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 untilblackened on all sides.
Wrap them in a plastic bag and let stand for 10minutes to steam.
Peel and core the Chilies.
Remove seeds, rinse and patdry.
Preheat oven to 350 F.
Generously Butter a 9 pie pan (preferablyporcelain or stoneware with 2 sides).
Open up Chili Peppers and arrangearound sides of pan skin side down, point toward center of pan, extendingabout 1/2 above rim.
Cover bottom of pan with Chilies.
Finely gratecheese with Onion and garlic in a processor using on/off pulses, about 30seconds.
Add Eggs and Salt.
Process until smooth, stopping to scrape downthe sides, about 15 seconds.
Mix in the Crema Fresca (the Mexicanequivalent of creme fraiche).
Pour this filling over the Chilies.
Curl theedges of the Chilies over the filling.
Bake until golden brown and a knifeinserted in the center comes out clean, 45 to 50 minutes.
Cover Chili edgeswith fOil to prevent burning, if necessary.
Cool for 5 minutes beforecutting.
Serve hot or at room temperature.
