Recipe 4 All: Corn Stuffed Poblano Chiles Recipe — Every recipe in the World on this site.

Recipe 4 All: Corn Stuffed Poblano Chiles Recipe

Corn Stuffed Poblano Chiles

Yield: 6 servings
6  Poblano Chiles
2  Eggs; Large
cups Whole Kernel Corn
2oz Cheddar Cheese;Shredded,½C
½cups Pecans; Chopped
½cups Red Pepper; Finely Chopped
½cups Onion; Finely Chopped
½teaspoon Salt
1/8teaspoon Red Pepper; Ground

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 degrees F. 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, 13 X 13 X 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.

Your Corn Stuffed Poblano Chiles is ready. Happy cooking!

Related recipes: Corn, Main dish, Mexican, Vegetables, Eggs

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy