Poblano Chile and Corn Pudding Recipe

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Poblano Chile and Corn Pudding
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Spray 11x7 casserole dish with cooking spray. Melt margarine over medium heat in a large skillet. Add chilies and onion and cook 5 minutes or until tender.
  2. Add whole kernel corn and cook for 2 minutes. Remove from heat.
  3. Stir in cream-style corn. Beat together eggs and milk and pour over corn mixture.
  4. Add cheese, tortilla chips and salt and mix lightly. Spoon into prepared baking dish and bake, uncovered, 45 minutes, or until a knife inserted into the middle comes out clean. Let stand 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.85 Kcal (1071 kJ)
Calories from fat 141.74 Kcal
% Daily Value*
Total Fat 15.75g 24%
Cholesterol 60.39mg 20%
Sodium 642.84mg 27%
Potassium 129.65mg 3%
Total Carbs 19.64g 7%
Sugars 2.52g 10%
Dietary Fiber 1.52g 6%
Protein 8.81g 18%
Vitamin C 2.8mg 5%
Iron 0.6mg 4%
Calcium 227.4mg 23%
Amount Per 100 g
Calories 254 Kcal (1063 kJ)
Calories from fat 140.71 Kcal
% Daily Value*
Total Fat 15.63g 24%
Cholesterol 59.95mg 20%
Sodium 638.18mg 27%
Potassium 128.71mg 3%
Total Carbs 19.5g 7%
Sugars 2.5g 10%
Dietary Fiber 1.51g 6%
Protein 8.75g 18%
Vitamin C 2.8mg 5%
Iron 0.6mg 4%
Calcium 225.8mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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