Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Fresh Poblano chilies
1/2 lb Monterey Jack or Chihuahua
Cheese, cubed
1/4 sm Yellow onion, coarsely
Chopped
1 lg Garlic clove, halved
6 lg Eggs
3/4 ts Salt
Creme Fresca:
1 1/2 c Whipping cream
3 tb Sour cream

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'F. 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 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 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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