7 Anaheim chili peppers
3 1/2 oz Fontina cheese; grated
4 Eggs
2 c Light cream OR milk
1/2 ts Salt
Pepper to taste
1/4 c Cilantro leaves; stems
-removed
Preheat oven to 425.
Roast, peel, split and seed the chiles.
Butter the bottom of a 9-inch pie pan. Line the buttered pie pan with the
split chiles, insides up, so that they cover the bottom and sides of the
pan. Sprinkle the cheese evenly over the chiles.
Break the eggs into a bowl and lightly beat with a whisk until they are
broken and blended. Add the cream and the salt and pepper. Mix well. Pour
the custard over the cheese.
Bake for 15 minutes at 425, then lower the heat to 325. Bake for 20 to 30
minutes more, or until the custard seems set. If the center trembles a bit,
remove from the oven (the custard continues to cook a little). Don’t
overcook; a knife inserted halfway form the center should come out clean
when the pie is done. Put lots of cilantro on top. Serve hot or cold with
warm tortillas.
Makes 1 9-inch pie
NOTE: “This is a recipe that makes one of the best all-around supper dishes
I can think of. Instead of a pastry crust, the chiles form the shell
holding the filling. It is faster to make and it fits anywhere, anytime.”
NOTE: A 10 ounce can of roasted whole green chile peppers can be
substituted for the Anaheim peppers.
Yields
1 Servings