Chili Poblano Pie
Dive into the smoky, savory goodness of Chili Poblano Pie, a vibrant fusion of roasted poblano peppers, melted Oaxaca or Monterey Jack cheese, and a creamy, spiced filling nestled in a golden, flaky crust. This versatile recipe combines the earthy sweetness of corn and the option of shredded chicken for a hearty twist, making it perfect for lunch, dinner, or any gathering. The roasted poblanos add a subtle, smoky heat, beautifully balanced by a rich blend of heavy cream, egg, and warm spices like cumin. Simple to prepare yet packed with bold, satisfying flavors, this pie is a showstopping meal that can be garnished with fresh cilantro for a burst of freshness. Whether you're a fan of Mexican-inspired cuisine or a pie enthusiast seeking something unique, this Chili Poblano Pie is guaranteed to impress.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 cup Frozen corn kernels
- 1 cup Cooked shredded chicken (optional)
- 2 cups, shredded Oaxaca or Monterey Jack cheese
- 0.5 cup Heavy cream
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 1 9-inch round Refrigerated pie crust
- 0.25 cup, chopped Fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning halfway, until the skins are charred and blistered.
Remove the peppers, place them in a bowl, and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes.
While the peppers are steaming, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic and sauté for an additional minute, until fragrant.
Stir in the corn kernels, cooked shredded chicken (if using), salt, pepper, and cumin. Cook for 2-3 minutes, then set the mixture aside.
Once the peppers have steamed, carefully peel off the skins, remove the seeds, and chop them into bite-sized pieces. Mix the chopped peppers into the skillet mixture.
In a mixing bowl, whisk together the heavy cream, egg, and 1 cup of the shredded cheese.
Roll out the pie crust onto a 9-inch pie pan and press gently to fit the edges. Trim any excess dough hanging over the sides.
Pour the skillet mixture into the pie crust, spreading it evenly.
Pour the cream and cheese mixture over the filling, then sprinkle the remaining 1 cup of shredded cheese evenly on top.
Bake the pie in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
