Poblano Chile and Corn Pudding
Ready In: 52 mins
Serves: 10
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 1/2ounce) 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
- 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.
- Add whole kernel corn and cook for 2 minutes. Remove from heat.
- Stir in cream-style corn. Beat together eggs and milk and pour over corn mixture.
- 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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