Friday, October 18, 2013

Poblano Chile Casserole

We enjoy this dish with catfish or tilapia and a green salad.

Poblano Chile Casserole 
by Judy
adapted from Woman's Day magazine, September 2013 issue

Unsalted butter for dish
2 Tablespoons all-purpose flour
2 teaspoons baking powder
Kosher salt
Davidson's Safest Choice Eggs
1 cup sour cream
3/4 cup whole milk
1 Tablespoon sugar
4 cups corn kernels, divided (from 4 ears of fresh corn, or frozen corn, thawed)
4 green onions, chopped
2 poblano chiles, chopped
1 red bell pepper, chopped
8 ounces sharp cheddar, grated

Heat oven to 350°F. Coat a 9 x 13 baking dish with butter. In food processor, pulse the flour, baking powder, and 1 teaspoon salt to combine. Add the eggs, sour cream, milk, sugar, and 2 cups corn kernels and process until nearly smooth.

In a large bowl, combine the green onions, poblano chiles, red pepper, cheddar, and remaining corn kernels. Add the batter to this and mix to combine.

Transfer the mixture to the prepared dish and bake (uncovered) until golden brown and the center is very slightly wobbly, about 45 minutes. Let cool for 10 minutes before serving. 

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