Recipe: Corn Stuffed Poblano Chile Peppers (using cheddar cheese and nuts, meatless)

CORN STUFFED POBLANO CHILES

6 Poblano chiles
2 large eggs
1 1/2 cups whole kernel corn
1/2 cup shredded cheddar cheese (2 oz)
1/2 cup chopped pecans
1/2 cup finely chopped red bell pepper;
1/2 cup finely chopped onion
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)

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, 13x13x2-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.

Makes 6 servings
From: Angel, La., 1997