Great Chiles
Submitted by dashope
Fire-roasted poblano chiles line a pie pan and cradle a creamy filling of Monterey Jack, eggs, garlic, and homemade crema fresca. A savory Mexican chile pie baked golden.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThis is chile relleno reimagined as a pie. Twelve poblano peppers get charred over an open flame, peeled, and arranged to line the entire pan like a crust. Then a rich, cheesy custard of Monterey Jack, eggs, garlic, and homemade crema fresca fills the center and bakes until golden and set.
Charring the poblanos over a direct gas flame is what gives this dish its smoky backbone. The blackened skin peels away, but the smoky flavor stays in the flesh and infuses the custard as it bakes.
The homemade crema fresca (heavy cream cultured with sour cream overnight) is richer and tangier than store-bought, and it gives the filling a silky, almost quiche-like texture.
Chef Tips
- Char the peppers until they’re blackened all over, not just lightly blistered. The darker the char, the easier they peel and the deeper the smoke flavor.
- Steam them in a sealed plastic bag for 10 minutes after charring. The trapped heat loosens the skin so it slides off in sheets.
- Line the pan with peppers skin side down so the smooth inner flesh faces the filling. This gives cleaner slices.
- Cover the chile edges with foil if they start browning too fast during the 45-50 minute bake.
Variations
- Use Oaxacan or Chihuahua cheese for a stretchier, more traditional Mexican melt.
- Add cooked chorizo or shredded chicken to the custard for a heartier, protein-packed main course.
- Serve with a roasted tomatillo salsa verde on the side for a tangy, herbal contrast.
Ingredients
Directions
Make the Creme 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℉ (180℃).
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 ½” 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 Creme 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.
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