My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, vegetables, breakfast

amount unit name
6 poblano chiles
2 eggs large
1 1/2 C whole kernel corn
2 OZ cheddar cheeseshredded,1/2c
1/2 C pecans chopped
1/2 C red pepper finely chopped
1/2 C onion finely chopped
1/2 TS salt
1/8 TS red pepper ground


Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut sides down on the
rack in the broiler and broil with the skin side up about 4 inches
from the heat until the skin blisters on the peppers. Place the
chiles in a plastic bag for 15 minutes and then carefully remove as
much skin as possible. Heat the oven to 375 degrees F. Beat the
eggs in a medium bowl until thick and lemon colored, about 4 minutes.
Stir in the remaining ingredients. Place the chiles in a greased
rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 cup of
the corn mixture into each chile half. Cover and bake until corn
mixture is hot, about 25 minutes.