Poblano Chile and Two Corn Pudding
Mild poblano chiles are combined with whole kernel and creamed corn, crushed tortilla chips and pepper Jack cheese in this tasty side dish casserole.
No-stick cooking spray
2 tablespoons butter
2 medium poblano chiles, seeded, chopped (about 1 cup)
1/2 cup chopped onion
1 (16-ounce) bag frozen whole kernel corn
1 (14.75-ounce) can cream-style corn
2 large eggs
1 cup milk
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño
1 cup crushed white corn tortilla chips
1/2 teaspoon salt
- Preheat oven to 350°F (175°C). Spray 11×7-inch baking dish with cooking spray. Set aside.
- Melt butter over medium heat in large skillet. Add chiles 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.
Makes 10 servings.
Recipe and photograph provided courtesy of www.butterball.com.