Chili Poblano Pie Recipes

CHILI POBLANO PIE

Steps:

• 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.

CHILI-STUFFED POBLANO PEPPERS

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

CLASSIC CHILI POBLANO RELLENOS

Steps:

• Roast the chiles:.
• Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
• Keep the broiler on.
• Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
• In a large saucepan, heat 1/2" of shortening till very hot.
• Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
• Serve immediately, accompanied by your favorite salsa. Enjoy!