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Corn Stuffed Poblano Chiles

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 each poblano peppers
* Camera
2 large eggs
large
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1 ½ cups corn kernels, canned
whole
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2 cups cheddar cheese
shredded
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½ cup pecans
chopped
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½ cup sweet red bell peppers
finely chopped
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½ cup onions
finely chopped
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½ teaspoon salt
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teaspoon red pepper flakes
ground
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Ingredients

Amount Measure Ingredient Features
6 each poblano peppers
* Camera
2 large eggs
large
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355 ml corn kernels, canned
whole
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473 ml cheddar cheese
shredded
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118 ml pecans
chopped
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118 ml sweet red bell peppers
finely chopped
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118 ml onions
finely chopped
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2.5 ml salt
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0.6 ml red pepper flakes
ground
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Directions

Set the oven control to broil.

Cut the chiles lengthwise into halves and carefully remove ALL the seeds.

Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers.

Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible.

Heat the oven to 375℉ (190℃).

Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes.

Stir in the remaining ingredients.

Place the chiles in a greased rectangular baking dish , 13x13x 2 inches.

Spoon about ¼ cup of the corn mixture into each chile half.

Cover and bake until corn mixture is hot, about 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 27968% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 577mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 29%
Calcium 29% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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