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Add a photoServings: 6
Ingredients
- 12 x Poblano chilies, large fresh
- 1 x Chihuahua cheese, cubed
- 1 x Garlic clove,large, halved
- 3/4 tsp Salt
- 1 1/2 c. Whipping cream
- 1/2 lb Monterey jack or possibly
- 1/4 x Onion, sm yel, coarse chop
- 6 x Large eggs
- 1 x Crema fresca:,-----------
- 3 Tbsp. Lowfat sour cream
Directions
- Make the Crema Fresca ahead of time: mix Cream and Lowfat sour cream together.
- Cover and let stand at room temp. till thickened, 8 hrs or possibly overnight.
- Refrigeratetill ready to use. Char the Chili Peppers over a gas flame till blackened on all sides. Wrap them in a plastic bag and let stand for 10 min 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 possibly 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 in Large eggs and Salt. Process till smooth, stopping to scrape down the sides, about 15 seconds. Fold 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 till golden and a knife inserted in the center comes out clean, 45 to 50 min. Cover Chili edges with fOil to prevent burning, if necessary. Cold for 5 min before cutting. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 265 | 77% |
| Total Fat 30.02g | 38% |
| Saturated Fat 17.22g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 607mg | 25% |
| Potassium 136mg | 4% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.19g | 1% |
| Protein 17.25g | 28% |
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