*See Kitchen Notes for more information and links
Heat a small heavy skillet over medium-low heat. Add pinon nuts. Slowly toast, stirring occasionally until lightly toasted. (Pinons do tend to stick to the pan more than other nuts so flipping them for an even toasting doesn’t always work. You'll need to use a heat proof spatula of some type.)
Whisk together the eggs, milk, salt and chile powder.
Pour into a pie pan or bowl large enough to dip the crepes.
The green chile - Open the roasted green chile and scrap out any remaining seeds. If you want to eliminate the spiciness of the chile, remove the veins that run the length of the pods.
Depending on the size of the green chile pods, you might need to cut each crosswise into 2/3 and 1/3 pieces. You don’t want the chile to extend past the crepes.
Put all of the ingredients in separate bowls or separated on a plate for ease of assembly.
Place the crepe in the skillet. Top with a layer of chile (equivalent to one chile pod), a few pinon nuts, a few olive pieces, and a little of each type of cheese.
Roasted Green Chiles – Because this dish uses SO much chile, it’s important that the chile be flavorful and not too hot. Therefore, mild to medium green chile is best. You could also use poblano chile in place of New Mexico green if that’s what you have available. If you don't have fresh or frozen green chile available, the use canned. Just make sure that it is canned WHOLE pods.
Queso Fresco – The queso fresco was a subtle, but flavorful cheese for this pathiri, however, it doesn't completely melt. If you can’t find queso fresco, then substitute cotija cheese or a mild feta or feta-like cheese.
Other notes and things I might do differently next time:
Recipe author: MJ of MJ's Kitchen