Ingredients Jump to Instructions ↓

  1. 6 Poblano chiles

  2. 2 Eggs - large

  3. 1 1/2 cups 93g / 3 1/3oz Whole kernel corn

  4. shredded - 1/2

  5. 1/2 cup 73g / 2.6oz Pecans - chopped

  6. 1/2 cup 73g / 2.6oz Red pepper - finely chopped

  7. 1/2 cup 31g / 1.1oz Onion - finely chopped

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/8 teaspoon 0.6ml Red pepper - ground

Instructions Jump to Ingredients ↑

  1. 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 375F. 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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