Ingredients for Chili Poblano Pie
- Poblano Chiles
- Monterey Jack Cheese
- Yellow Onion
- Garlic Clove
- 3 large eggs
- 1 teaspoon salt
- Creme Fraiche
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How to Make 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
4g
