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.