Chile Unrellenos Recipe

How to make it

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• Grill or put chiles on a sheet pan under the broiler, turning with tongs until the skin is blackened on all sides. Place the blackened chiles in a bowl and cover the bowl with plastic wrap until the chiles are cool enough to handle. The steam from the hot chiles will loosen their charred skins so you can peel them. Discard seeds and membrane. Tear or chop chiles into 1-inch or narrower strips.
• TO ASSEMBLE:
• Preheat oven to 450 degrees F.
• Place the eggs, cream, cumin and salt in a mixing bowl and beat until thoroughly combined. Mix the melted butter and oil in a small bowl. Brush a light coating on a 9 x 13-inch rectangular glass dish. Place a layer of filo on the bottom of the dish and brush with the butter/oil mixture. Continue with three more layers. Cover the filo with the cubed and grated cheeses, scatter the chile strips over the cheese and then pour in the egg/cream mixture. Top with the remaining 12 layers of filo, brushing with the butter/oil mixture between EACH layer. Do not brush the top.
• To make it easier to cut after baking, score the filo into serving pieces by cutting through 6 or 7 layers, but not all the way through to the filling or the filo will get soggy. Make one scoring cut the long way and three the short way to create eight pieces.
• Place the dish in a preheated 450 degree F. oven and bake for 20 minutes.
• Reduce the heat to 350 degrees and bake for an additional 25-30 minutes.
• Test by inserting a knife in the middle of the quiche. If the knife comes out clean, it's done. Let it sit for 5 minutes before cutting.
• Sauvignon Blanc; Chardonnay, non-buttery or heavily oaked, go well with this dish.