Chili Poblano Pie Recette

Indulge in this irresistible Chili Poblano Pie, a culinary masterpiece inspired by Chef Dolores Torres Yza'bal, who collaborated with Diana Kennedy on the renowned "Mexican Cooking" television program. Originally featured in Bon Appetit's May 1987 issue ("Mexican Cooking Goes Light"), this savory pie boasts a rich blend of roasted poblano peppers and creamy cheese filling. Prepare to be amazed by the depth of flavor in every bite! (Note: If making the crema fresca substitute, start the process the day before; this extended chilling time is not included in the preparation time.)

Préparation 45 min

Cuisson 70 min

Calories 467.7 kcal

Protéines 38g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chili Poblano Pie

Poblano Chiles
Monterey Jack Cheese
Yellow Onion
Garlic Clove
3 large eggs
1 teaspoon salt
Creme Fraiche

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Comment préparer Chili Poblano Pie

**Prepare Crema Fresca (if making):** In a medium bowl, combine 1 cup heavy cream and 1/2 cup sour cream. Cover and let stand at room temperature for 8-12 hours, or overnight, until thickened. Refrigerate until ready to use.
**Roast Poblano Peppers:** Char 6-8 poblano peppers over a gas flame or under a broiler until blackened on all sides. Place in a plastic bag and let steam for 10 minutes.
**Prepare Peppers:** Peel, core, and slit the poblano peppers lengthwise. Remove seeds and rinse if necessary; pat dry.
**Preheat Oven & Prepare Pan:** Preheat oven to 350°F (175°C). Generously butter a 9-inch pie pan with 2-inch sides.
**Line Pie Pan with Peppers:** Arrange the poblano peppers around the sides of the pan, skin-side down, with the pointed end towards the center, extending about 1/2 inch above the rim. Repeat until the sides are completely covered. Use remaining peppers to cover the bottom of the pan.
**Prepare Cheese Filling:** In a food processor, finely grate 2 cups Monterey Jack cheese, 1/4 cup white onion, and 2 cloves garlic using on/off pulses for about 30 seconds.
**Add Eggs & Seasoning:** Add 3 large eggs and 1 teaspoon salt to the food processor. Process until smooth, stopping to scrape down the sides as needed (about 15 seconds).
**Incorporate Crema Fresca:** Stir in 1 cup prepared crema fresca (or substitute).
**Assemble & Bake:** Pour the cheese mixture over the chilies in the pie pan. Gently curl the edges of the chilies over the filling.
**Bake:** Bake for 45-50 minutes, or until the pie is golden brown and a knife inserted into the center comes out clean. If the chili edges start to burn, cover them with foil.
**Cool & Serve:** Let cool for 5 minutes before cutting. Serve hot or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

26g

Fat

112g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Mexican Vegetarian Gluten Free Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Eggs Dairy Mexican Cheese Eggs Dietary Low Carb Low In Something 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chili Poblano Pie ?

Chili Poblano Pie prend environ 115 minutes du début à la fin — environ 45 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Chili Poblano Pie ?

Chili Poblano Pie contient environ 467.7 calories par portion, avec environ 38 g de protéines, 4 g de glucides et 59 g de lipides.

De quels ingrédients ai-je besoin pour Chili Poblano Pie ?

Les principaux ingrédients de Chili Poblano Pie sont Poblano Chiles, Monterey Jack Cheese, Yellow Onion, Garlic Clove, Eggs, Salt. Consultez la liste complète avec les quantités ci-dessus.