Corn Stuffed Poblano Chiles

Name: Corn Stuffed Poblano Chiles
Ingredients: 6 each poblano peppers; 2 large eggs large; 1 1/2 cups corn kernels, canned whole; 2 cups cheddar cheese shredded; 1/2 cup pecans chopped; 1/2 cup sweet red bell peppers finely chopped; 1/2 cup onions finely chopped; 1/2 teaspoon salt; 18 teaspoon red pepper flakes ground

9 ingredients

10 steps

Ingredients

6 each poblano peppers
2 large eggs large
1 1/2 cups corn kernels, canned whole
2 cups cheddar cheese shredded
1/2 cup pecans chopped
1/2 cup sweet red bell peppers finely chopped
1/2 cup onions finely chopped
1/2 teaspoon salt
18 teaspoon red pepper flakes ground

Directions

1

Set the oven control to broil.
2

Cut the chiles lengthwise into halves and carefully remove ALL the seeds.
3

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.
4

Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible.
5

Heat the oven to 375F (190C).
6

Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes.
7

Stir in the remaining ingredients.
8

Place the chiles in a greased rectangular baking dish, 13x13x 2 inches.
9

Spoon about 1/4 cup of the corn mixture into each chile half.
10

Cover and bake until corn mixture is hot, about 25 minutes.