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POBLANO CHILE AND TWO CORN PUDDING

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 10
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 tablespoons Fleischmann's® Original-stick
  • 2 2 med = about 1 cup medium poblano peppers, seeded, chopped
  • 1 1 med = about 1/2 cup medium onion, chopped
  • 1 pkg (16 oz each) frozen whole kernel corn
  • 1 can (14.75 oz each) cream-style corn
  • 2 eggs
  • 1 2% cup reduced fat
  • 1 1 cup = 4 oz cup shredded Pepper Jack cheese
  • 1 cup crushed white corn tortilla chips
  • 1/2 teaspoon salt
DIRECTIONS

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.