Poblano Chile and Two Corn Pudding

Poblanos combined with whole kernel and creamed corn, tortilla chips and cheese in this baked dish

Ingredients

• no-stick cooking spray
• 2 tablespoons butter
• 2 medium poblano chilies, seeded, chopped (about 1 cup)
• 1/2 cup chopped onion
• 1 bag (16 ounces) frozen whole kernel corn
• 1 can (14.75 ounces) cream-style corn
• 2 eggs
• 1 cup milk
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno
• 1 cup crushed white corn Tortilla chips
• 1/2 teaspoon salt

Directions

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

2. Melt butter 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.