Preparation / Directions:
Make the Crema 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 chile 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 chile 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 withchilies. 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 Crema Fresca (the Mexican equivalent of creme
fraiche). Pour this filling over the chilies. Curl the edges of the chiles
over the filling. Bake until golden brown and a knife inserted in the
center
comes out clean, 45 to 50 minutes. Cover chile edges with foil to prevent
burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at
room temperature.
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