Poblano Chile and Corn Pudding Recipe

Name: Poblano Chile and Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 2 poblano chiles, seeded and chopped; 1 onion, chopped; 1 (16 ounce) bag whole kernel corn (frozen); 1 (14 1/2 ounce) can cream-style corn; 2 eggs; 1 cup milk; 1 cup monterey jack pepper cheese, shredded; 1 cup white corn tortilla chips, crush; 1 teaspoon salt

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
2 poblano chiles, seeded and chopped
1 onion, chopped
1 (16 ounce) bag whole kernel corn (frozen)
1 (14 1/2 ounce) can cream-style corn
2 eggs
1 cup milk
1 cup monterey jack pepper cheese, shredded
1 cup white corn tortilla chips, crush
1 teaspoon salt

1
Preheat oven to 350 degrees.
2
Spray 11x7 casserole dish with cooking spray.
3
Melt margarine over medium heat in a large skillet.
4
Add chilies and onion and cook 5 minutes or until tender.
5
Add whole kernel corn and cook for 2 minutes.
6
Remove from heat.
7
Stir in cream-style corn.
8
Beat together eggs and milk and pour over corn mixture.
9
Add cheese, tortilla chips and salt and mix lightly.
10
Spoon into prepared baking dish and bake, uncovered, 45 minutes, or until a knife inserted into the middle comes out clean.
11
Let stand 10 minutes before serving.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 2 poblano chiles, seeded and chopped, 1 onion, chopped, 1 (16 ounce) bag whole kernel corn (frozen), and more.

Yes, Poblano Chile and Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poblano Chile and Corn Pudding

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