MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Mexican, Main dish, Spicy
       Yield: 6 servings
      12    Poblano chilies, large fresh
            Chihuahua cheese, cubed
       1    Garlic clove,large, halved
     3/4 ts Salt
   1 1/2 c  Whipping cream
     1/2 lb Monterey jack or
     1/4 x  Onion, sm yel, coarse chop
       6    Eggs
            Crema fresca:;-----------
       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 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 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.