Corn Stuffed Poblano Chiles – a delicious recipe with poblano peppers, eggs, corn kernels, cheddar cheese, pecans, sweet red bell peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
538
kcal
Calories
34
g
Fat
34
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 each poblano peppers, 2 large eggs large, 1 1/2 cups corn kernels, canned whole, 2 cups cheddar cheese shredded, and more.
Yes, Corn Stuffed Poblano Chiles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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