Categories: Sauces, Hot, Mexican 
      Yield: 6 servings 
  
     12 lg Fresh Poblano chilies               6    Eggs 
    1/2 lb Monterey Jack or Chihuahua        3/4 ts Salt 
           -cheese, cubed                           Creme Fresca: 
    1/4 sm Yellow onion, coarsely          1 1/2 c  Whipping cream 
           -chopped                            3 tb Sour cream 
      1 lg Garlic clove, halved            
  
  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.