Ingredients
6 poblano chiles
2 eggs, large
1 1/2 cup whole kernel corn
2 oz cheddar cheese, shredded,1/2c
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground
Directions
Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut sides down on the
rack in the broiler and broil with the skin side up about 4 inches
from the heat until the skin blisters on the peppers. 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-inches. Spoon about 1/4 cup of
the corn mixture into each chile half. Cover and bake until corn
mixture is hot, about 25 minutes.
Servings: 6 servings
Corn Stuffed Poblano Chiles Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Historians have traced the existance of recipes far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he informs us how the Roman chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example bay, mint and dill. For the centuries that followed, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, people having more leisure time and having more money to spend. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Stuffed Poblano Chiles recipe.
