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    You are in: Home / Recipes / Poblano Chile and Corn Pudding Recipe
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    Poblano Chile and Corn Pudding

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    7 mins

    45 mins

    Alisa Lea's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add whole kernel corn and cook for 2 minutes. Remove from heat.
    3. 3
      Stir in cream-style corn. Beat together eggs and milk and pour over corn mixture.
    4. 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.

    Ratings & Reviews:

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    Nutritional Facts for Poblano Chile and Corn Pudding

    Serving Size: 1 (157 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 168.3
     
    Calories from Fat 74
    44%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 56.7 mg
    18%
    Sodium 610.4 mg
    25%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 1.7 g
    7%
    Sugars 3.4 g
    13%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    white corn tortilla chips

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