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Corn stuffed poblano chiles

Yield: 6 Servings

Ingredients:

• 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

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 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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