*  Exported from  MasterCook  *
 
                        CORN STUFFED POBLANO CHILES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Poblano Chiles
    2                    Eggs -- Large
    1 1/2   c            Whole Kernel Corn
    2       oz           Cheddar Cheese -- Shredded,1/2C
      1/2   c            Pecans -- Chopped
      1/2   c            Red Pepper -- Finely Chopped
      1/2   c            Onion -- Finely Chopped
      1/2   ts           Salt
      1/8   ts           Red Pepper -- Ground
 
   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 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-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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