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 Home »  Mexican Recipes» Corn Stuffed Poblano Chiles Mexican Recipe

Corn Stuffed Poblano Chiles Mexican Recipe

Ingredients

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



 Corn Stuffed Poblano Chiles Mexican Recipe
 

Directions:

Set the oven control to broil. Cut the chilies 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 chilies 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 chilies in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 cup of the corn mixture into each chili half. Cover and bake until corn mixture is hot, about 25 minutes.

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