Try this Chili Poblano Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Poblano Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Or Chihuahua cheese, cubed; 6 Eggs; 3/4 ts Salt; 1 Large garlic clove, halved; 12 Large fresh Poblano chilies; 1/4 Small yellow onion, coarsely; 1 1/2 c Whipping cream; 3 tb Sour cream; 1/2 lb Monterey Jack cheese, cubed

Find the most delicious recipes here

INGREDIENTS

Or Chihuahua cheese, cubed
6 Eggs
CREMA F
3/4 ts Salt
1 Large garlic clove, halved
12 Large fresh Poblano chilies
1/4 Small yellow onion, coarsely
1 1/2 c Whipping cream
3 tb Sour cream
1/2 lb Monterey Jack cheese, cubed

Servings

INSTRUCTIONS

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 until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings.

NOTES

Alert editor

Chili Poblano Pie

Or Chihuahua cheese, cubed
6 Eggs
 CREMA F
3/4 ts Salt
1 Large garlic clove, halved
12 Large fresh Poblano chilies
1/4 Small yellow onion, coarsely
1 1/2 c Whipping cream
3 tb Sour cream
1/2 lb Monterey Jack cheese, cubed

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 until blackened on all sides.  Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and  core the chilies. Remove seeds, rinse and pat dry.    Preheat oven to 350 F.  Generously butter a 9" pie pan (preferably  porcelain or stoneware with 2" sides). Open up chili peppers and arrange  around sides of pan skin side down, point toward center of pan, extending  about 1/2" above rim.  Cover bottom of pan with chilies.    Finely grate cheese with onion and garlic in a processor using on/off  pulses, about 30 seconds.  Add eggs and salt. Process until smooth,  stopping to scrape down the sides, about 15 seconds. Mix in the Crema  Fresca (the Mexican equivalent of creme fraiche). Pour this filling over  the chilies.  Curl the edges of the chilies over the filling.    Bake until golden brown and a knife inserted in the center comes out  clean, 45 to 50 minutes.  Cover chili edges with foil to prevent burning,  if necessary. Cool for 5 minutes before cutting. Serve hot or at room  temperature. Serves 6 main course servings.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (309g)
Recipe Makes: 6 Servings

Calories: 422
Calories from Fat: 283 (67%)

Amt Per Serving		% DV

	Total Fat 31.5g	42 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 3.7g
Cholesterol 1080.9mg		333 %
Sodium 360.3mg		12 %
Potassium 363.3mg		10 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.8g
Protein 32g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 422

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe