12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or
1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop
1 ea Garlic clove,large, halved 6 ea Eggs
3/4 ts Salt 1 x Crema fresca:;———–
1 1/2 c Whipping cream 3 tb Sour cream
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.
Yields
6 servings