---------- Recipe via Meal-Master (tm) v8.04
  Categories: Chili, Pies
       Yield: 6 servings
      12 ea Large fresh Poblano chilies
     1/2 lb Monterey Jack cheese, cubed
       1 x  Or Chihuahua cheese, cubed
     1/4 ea Small yellow onion, coarsely
       1 ea Large garlic clove, halved
       6 ea Eggs
     3/4 ts Salt
 --------------------------CREMA F--------------------------
   1 1/2 c  Whipping cream
       3 tb Sour cream
     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 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
     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 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.