Chili Poblano Pie Recipe

Chili Poblano Pie Recipe


12 pcs of fresh chilies (poblano, large)
1/2 lb of cheese (Monterey Jack); cubed
Cheese (chihuahua); cut to cubes
1/4 pc of small onion (yellow); coarsely chopped
1 pc of garlic clove (large); halved
3/4 tsp of salt
6 pcs of eggs (large)

For the Crema Fresca:
1-1/2 c of whipping cream
3 Tbsps of sour cream


Combine whipping cream with sour cream; mix thoroughly. Cover then let it sit, at about 8 hrs or for overnight till thickened. Refrigerate till ready for using.

Char pepper till blackened; wrap in Ziploc bag then let it rest for ten mins, letting it seam. Take out the peppers; peel then core them. Remove the seeds and rinse then pat them dry with paper towel.

Preheat the oven 350 degrees F. Grease a 9-inch pie dish. Arrange chilies around the pan sides, with their skin facing down and pointing towards center. Cover chilies on the base too.

Place cheeses and onion inside a food processor. Pulse for half a minute; add salt and eggs then process till smooth. Mix together with Crema Fresca and pour above the arranged chilies.

Cover aluminum foil on its edges to avoid burning. Bake for 45-50 mins or till golden. Let it cool, about 5 mins before slicing. Serve at once.

Chili Poblano Pie Recipe

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