Poblano Chile and Two Corn Pudding
Minutes Prep time: 20
Minutes Total time: 75
Servings: 10
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 75
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 tablespoons Fleischmann's® Original-stick
2 medium poblano peppers, seeded, chopped (2 med = about 1 cup)
1 medium onion, chopped (1 med = about 1/2 cup)
1 bag (14.4 oz each) Birds Eye® Sweet Kernel Corn
1 can (14.75 oz each) cream-style corn
2 eggs
1 cup reduced fat (2%) milk
1 cup shredded Pepper Jack cheese (1 cup = 4 oz)
1 cup crushed white corn tortilla chips
1/2 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 106 mg | 11% |
Carbohydrate | 21 g | 7% |
Cholesterol | 51 mg | 17% |
Total Fat | 8 g | 13% |
Iron | 1 mg | 4% |
Calories | 175 kcal | 9% |
Sodium | 394 mg | 16% |
Protein | 7 g | 14% |
Saturated Fat | 3 g | 16% |
Sugars | 5 g | 1% |
Vitamin C | 37 mg | 62% |
Preheat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. Set aside.
Melt Fleischmann's over medium heat in large skillet. Add peppers 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.
Poblano Chile and Two Corn Pudding