Corn Stuffed Poblano Chiles Recipe
Servings: 6
Ingredients
- 6 x Poblano Chiles
- 2 x Large eggs, Large
- 1 1/2 c. Whole Kernel Corn
- 2 ounce Cheddar Cheese,Shredded,1/2C
- 1/2 c. Pecans, Minced
- 1/2 c. Red Pepper, Finely Minced
- 1/2 c. Onion, Finely Minced
- 1/2 tsp Salt
- 1/8 tsp Red Pepper, Grnd
Directions
- 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 till the skin blisters on the peppers. Place the chiles in a plastic bag for 15 min and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the Large eggs in a medium bowl till thick and lemon colored, about 4 min. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 c. of the corn mix into each chile half. Cover and bake till corn mix is warm, about 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 73 | 58% |
| Total Fat 8.45g | 11% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 277mg | 12% |
| Potassium 156mg | 4% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.16g | 1% |
| Protein 5.83g | 9% |
