recipes
Poblano Chile and Two Corn Pudding
Poblanos combined with whole kernel and creamed corn, tortilla chips and cheese in this baked dish
- Servings
- cook method
- prep
- cook
- ready
- 10
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- no-stick cooking spray
- 2 tablespoons butter
- 2 medium poblano chilies, seeded, chopped (about 1 cup)
- 1/2 cup chopped onion
- 1 bag (16 ounces) frozen whole kernel corn
- 1 can (14.75 ounces) cream-style corn
- 2 eggs
- 1 cup milk
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno
- 1 cup crushed white corn Tortilla chips
- 1/2 teaspoon salt
- Directions
- Nutrition Info
-
Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Set aside.
Melt butter over medium heat in large skillet. Add chilies and onion; cook and stir 5 minutes, or until vegetables are tender. Add whole kernel corn; cook and stir 2 minutes. Remove from heat; stir in cream-style corn.
Beat eggs and milk in medium bowl. Pour over corn mixture in skillet; mixing until blended. Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish. Bake uncovered 45 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes.
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