Corn Stuffed Poblano Chiles

Recipe Ingredients

6		Poblano chiles
2		Eggs - large
1 1/2 cups	93g / 3.3oz	Whole kernel corn
2 oz	56g	Cheddar cheese, shredded - 1/2c
1/2 cup	73g / 2.6oz	Pecans - chopped
1/2 cup	73g / 2.6oz	Red pepper - finely chopped
1/2 cup	31g / 1.1oz	Onion - finely chopped
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Red pepper - ground

Recipe Instructions

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 375F. 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.

Source:
"The Art of South American Cooking," by Felipe Rojas-Lomba

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