Corn Stuffed Poblano Chiles
Yield
6 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
poblano peppers
|
*
|
| 2 | large |
eggs
large |
|
| 1 ½ | cups |
corn kernels, canned
whole |
|
| 2 | cups |
cheddar cheese
shredded |
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
sweet red bell peppers
finely chopped |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
poblano peppers
|
*
|
| 2 | large |
eggs
large |
|
| 355 | ml |
corn kernels, canned
whole |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
sweet red bell peppers
finely chopped |
|
| 118 | ml |
onions
finely chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
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.
