Corn Stuffed Poblano Chiles – a delicious recipe with chiles, eggs, whole kernel corn, cheddar cheese, pecans, red pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Set the oven control to broil.", "Cut the chiles lengthwise into halves and carefully remove all of the seeds.", "Place the cut sides down on the rack in the broiler and broil with the skin side up about 4"" 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"".", "Spoon about 1/4 cup of the corn mixture into each chile half.", "Cover and bake until corn mixture is hot, about 25 minutes."]
321
kcal
Calories
20
g
Fat
24
g
Carbs
15
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 poblano chiles, 2 large eggs, 1 ½ cups whole kernel corn, ½ cup 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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