Poblano Chile And Corn Pudding

Total Time: 52 mins Preparation Time: 7 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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 corn tortilla chips, crush
• 1 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees. spray 11x7 casserole dish with cooking spray. melt margarine over medium heat in a large skillet. add chilies and onion and cook 5 minutes or until tender.
• 2 add whole kernel corn and cook for 2 minutes. remove from heat.
• 3 stir in cream-style corn. beat together eggs and milk and pour over corn mixture.
• 4 add cheese, tortilla chips and salt and mix lightly. spoon into prepared baking dish and bake, uncovered, 45 minutes, or until a knife inserted into the middle comes out clean. let stand 10 minutes before serving.