Image of Poblano Chile and Two Corn Pudding

Poblano Chile and Two Corn Pudding

Poblanos combine with whole kernel and creamed corn, tortilla chips and cheese in this baked dish.

Prep Time
20 minutes
Total Time
< 90 minutes
Calories Per Serving
710

Ingredients

  • Non-stick cooking spray
  • 2 tbsp. butter
  • 2 medium poblano chilies, seeded, chopped (about 1 cup)
  • ½ cup chopped onion
  • 1 bag (16 oz.) frozen whole kernel corn
  • 1 can (14.75 oz.) cream-style corn
  • 2 eggs
  • 1 cup milk
  • 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño
  • 1 cup crushed white corn Tortilla chips
  • ½ tsp. salt

Directions

  1. Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Set aside.
  2. 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.
  3. 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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Ingredients

  • Non-stick cooking spray
  • 2 tbsp. butter
  • 2 medium poblano chilies, seeded, chopped (about 1 cup)
  • ½ cup chopped onion
  • 1 bag (16 oz.) frozen whole kernel corn
  • 1 can (14.75 oz.) cream-style corn
  • 2 eggs
  • 1 cup milk
  • 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño
  • 1 cup crushed white corn Tortilla chips
  • ½ tsp. salt

Nutritional Facts

People Served
10
Carbs Per Serving
77g
Cholesterol Per Serving
102mg
Dietary Fiber Per Serving
3g
Protein Per Serving
46g
Saturated Fat Per Serving
14g
Sodium Per Serving
2608mg
Sugar Per Serving
5g
Total Fat Per Serving
25g
Trans Fat Per Serving
0g