Casserole, Mexican Cheese Tqart with a Poblano Chile

By Floridaberry

The Mexican version of a quiche

Ingredients

• 1 Tablespoon butter
• 8-10 large poblano chiles, roasted
• 1/2 cup heavy cream
• 1 1/2 tablespoons shredded onion
• 1 clove garlic, minced (finely chopped)
• 1/2 teaspoon salt
• 3 1/2 ounces Monterey Jack or any mild white cheddar
• cheese, shredded
• 5 eggs beaten

Preparation

Step 1

Serves 6-8

Preheat the oven to 350 degrees

Butter a 9-inceh pie plate. Halve the chiles lengthwise, stem to tip, then completely line the sides and bottom of the dish with them, placing the wider stem ends toward the outside edge of the plate and overlapping the pieces slightly. Cut any remaining chiles into wide strips and use to fill any spaces in the "crust" so the filling won't leak.

In a bowl, mix together the cream,onion, garlic, salt, and cheese. Add the eggs, mix to combine, and pour over the chile crust.

Cover the outside edge of the chile crust with a strip of aluminum foil. Bake for approximately 40 minutes, or until firm and lightly browned.

Remove from the oven and cut off any burned edges wtih scissors. Slice, and serve hot or at room temperature.