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<blockquote data-quote="moreluck" data-source="post: 1455072" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Poblano Chile and Two Corn Pudding</strong></span></p><p style="text-align: right"></p><p>Mild poblano chiles are combined with whole kernel and creamed corn, crushed tortilla chips and pepper Jack cheese in this tasty side dish casserole.</p><p></p><p><span style="font-size: 12px"><strong>Recipe Ingredients:</strong></span></p><p>No-stick cooking spray</p><p>2 tablespoons butter</p><p>2 medium poblano chiles, seeded, chopped (about 1 cup)</p><p>1/2 cup chopped onion</p><p>1 (16-ounce) bag frozen whole kernel corn</p><p>1 (14.75-ounce) can cream-style corn</p><p>2 large eggs</p><p>1 cup milk</p><p>1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño</p><p>1 cup crushed white corn tortilla chips</p><p>1/2 teaspoon salt</p><p></p><p><span style="font-size: 12px"><strong>Cooking Directions:</strong></span></p><ol> <li data-xf-list-type="ol">Preheat oven to 350°friend (175°C). Spray 11×7-inch baking dish with cooking spray. Set aside.</li> <li data-xf-list-type="ol">Melt butter over medium heat in large skillet. Add chiles 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.</li> <li data-xf-list-type="ol">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.</li> </ol><p>Makes 10 servings.</p><p></p><p>cooksrecipes.com</p></blockquote><p></p>
[QUOTE="moreluck, post: 1455072, member: 1246"] [SIZE=6][B]Poblano Chile and Two Corn Pudding[/B][/SIZE] [RIGHT][/RIGHT] Mild poblano chiles are combined with whole kernel and creamed corn, crushed tortilla chips and pepper Jack cheese in this tasty side dish casserole. [SIZE=3][B]Recipe Ingredients:[/B][/SIZE] No-stick cooking spray 2 tablespoons butter 2 medium poblano chiles, seeded, chopped (about 1 cup) 1/2 cup chopped onion 1 (16-ounce) bag frozen whole kernel corn 1 (14.75-ounce) can cream-style corn 2 large eggs 1 cup milk 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño 1 cup crushed white corn tortilla chips 1/2 teaspoon salt [SIZE=3][B]Cooking Directions:[/B][/SIZE] [LIST=1] [*]Preheat oven to 350°friend (175°C). Spray 11×7-inch baking dish with cooking spray. Set aside. [*]Melt butter over medium heat in large skillet. Add chiles 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. [*]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. [/LIST] Makes 10 servings. cooksrecipes.com [/QUOTE]
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