Chili Poblano Pie - cooking recipe

Ingredients

1 1/2 lbs fresh poblano chiles (about 12 large)
1/2 lb monterey jack cheese or 1/2 lb chihuahua cheese, cubed
1/4 small yellow onion, coarsely chopped
1 large garlic clove, halved
6 eggs
3/4 teaspoon salt
1 1/2 cups creme fraiche (or 1 1/2 c. whipping cream plus 3 T. sour cream)

Preparation

If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
Char chilies over gas flame or in broiler until blackened on all sides.
Wrap in plastic bag and let stand 10 minutes to steam.
Peel and core chilies;slit one side lengthwise to open.
Remove seeds;rinse if necessary, pat dry.
Preheat oven to 350 degrees.
Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
Repeat with remaining chilies, covering sides of pan completely.
Cover bottom of pie pan with remaining chilies.
Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
Cover chili edges with foil to prevent burning, if necessary.
Let cool 5 minutes before cutting.
Serve hot or at room temperature.