Description
A recipe for Poblano Chile and Two Corn Pudding

Ingredients

• PAM Original No-Stick Cooking Spray
  
• 2 tablespoons Fleischmann's Original Margarine (stick)
  
• 2 medium poblano chilies, seeded, chopped (about 1 cup)
  
• 1 medium onion, chopped (about 1/2 cup)
  
• 1 16-ounce bag frozen whole kernel corn
  
• 1 14-3/4-ounce can cream-style corn
  
• 2 eggs
  
• 1 cup milk
  
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno pepper
  
• 1 cup crushed white corn tortilla chips
  
• 1/2 teaspoon salt

Preparation
Prep Time: 20 minutes | Total Time: 1 hour 15 minutes

1. Preheat oven to 350°F. Spray 11- by 7-inch baking dish with cooking spray. Set aside.

2. Melt margarine over medium heat in large skillet. Add chilies and onion; cook and stir 5 minutes or until vegetables are tender. Add whole kernel corn; cook and stir 2 minutes. Remove from heat; stir in cream-style corn.

3. Beat eggs and milk in medium bowl. Pour over corn mixture in skillet; mixing until blended. Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition
no information available

Serves
Makes: 10 servings (about 1/2 cup each)

Variations
no information available