Chili Poblano Pie Recipe

Ingredients :
12 large fresh Poblano chilies, 1/2 pound Monterey Jack, 1 large garlic clove (halved), 6 eggs,
1/4 small yellow onion, 3/4 teaspoon salt
Crema Fresca:
1 1/2 Cups whipping cream, 3 tablespoons sour cream

Preparation :
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 10-12 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 360 F. Generously butter a 9″ pie pan. 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 15-20 seconds. Mix in the Crema Fresca. 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 5-6 minutes before cutting. Serve hot or at room temperature.