Huitlacoche Tortilla Pie

• 3 poblano chiles
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk, scalded
• salt and pepper to taste
• 1 cup vegetable oil
• 18 white corn tortillas
• 2 pounds canned huitlacoche
• 3 pounds queso fresco, grated
• 3 cups Poblano chile sauce

1. Roast the poblano chiles over an open flame until the skin is blistered.
2. Turn to blister all sides.
3. Place in a plastic bag for 10 to 15 minutes, then cut off tops of the chiles, peel, seed and devein.
4. Blend in a blender with just enough milk to make the blades spin.
5. Melt the butter in a 6-inch saucepan.
6. Add the flour and stir with a wooden spoon to make a roux.
7. Remove the saucepan from the heat and add 1 cup of milk.
8. Whisk until smooth.
9. Return to a low flame and whisk in the rest of the milk and the chile puree.
10. Season to taste with salt and pepper.

chiles, butter, flour, milk, salt, vegetable oil, corn tortillas, huitlacoche, queso fresco, chile sauce

Taken from www.foodrepublic.com/recipes/huitlacoche-tortilla-pie-recipe/ (may not work)