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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all of the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4" from the heat until the skin blisters on the peppers. | 2. 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, 13" X 13 X 2". Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	6			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
kernel corn	1 1/2	cups		277.065	54.715	7.6563	3.0033
cheddar cheese	1/2	cup	shredded	-	-	-	-
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
red pepper	1/2	cup	chopped	30.0	6.6075	1.4025	0.33
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.