Poblano Chile and Corn Pudding |
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Prep Time: 7 Minutes Cook Time: 45 Minutes |
Ready In: 52 Minutes Servings: 10 |
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This recipe came from a cookbook I bought from a local church school. This recipe caught my eye so of course I had to try it out. I'm glad I did! Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 poblano chiles, seeded and chopped |
1 onion, chopped |
1 (16 ounce) bag whole kernel corn (frozen) |
1 (14 1/2 ounce) can cream-style corn |
2 eggs |
1 cup milk |
1 cup monterey jack pepper cheese, shredded |
1 cup white corn tortilla chips, crush |
1 teaspoon salt |
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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