Poblano chiles combined with whole kernel and creamed corn, tortilla chips and cheese come together in this fantastic baked dish!
Ingredients:
- No-Stick Cooking Spray
- 2 tablespoons stick butter
- 2 medium poblano chilies, seeded, chopped (about 1 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 1 bag (16 ounces) frozen whole kernel corn
- 1 can (14-3/4 ounces) cream-style corn
- 2 eggs
- 1 cup milk
- 1 cup (4 oz) shredded Monterey Jack cheese with jalapeno pepper
- 1 cup crushed white corn tortilla chips
- 1/2 teaspoon salt
Directions:
- Preheat oven to 350 degrees Farenheit. Spray 11x7-inch baking dish with cooking spray. Set aside.
- Melt stick butter over medium heat in large skillet. Add chilies and onion; cook and stir 5 minutes, or until vegetables are tender. Add whole kernel corn; cook and stir 2 minutes. Remove from heat; stir in cream-style corn.
- Beat eggs and milk in medium bowl. Pour over corn mixture in skillet; mixing until blended. Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish. Bake uncovered 45 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes.
Recipe Info:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes to one hour
- Servings: 10 servings (about 1/2 cup each)
Copyright M. A. Webb, 2005. All Rights Reserved
PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.
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