Corn stuffed poblano chiles
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Corn stuffed poblano chiles
  Corn    Poblano    Chiles    Mexican    Vegetables  
Last updated 6/12/2012 12:53:07 AM. Recipe ID 14896. Report a problem with this recipe.
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      Title: Corn stuffed poblano chiles
 Categories: Mexican, Vegetables
      Yield: 6 Servings
      6    Poblano Chiles
      2    Eggs; Large
  1 1/2 c  Whole Kernel Corn
      2 oz Cheddar Cheese;Shredded,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.

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Recipe ID 14896 (Apr 03, 2005)

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