 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
4 large poblano chiles (10 ounces) |
cooking spray |
1/2 cup 1% low-fat milk |
1/4 cup yellow cornmeal |
1.1 ounces all-purpose flour (about 1/4 cup) |
2 tablespoons sugar |
2 tablespoons butter, melted |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 large eggs, lightly beaten |
1 (8 1/4-ounce) can cream-style corn |
2 cups frozen whole-kernel corn |
4 ounces reduced-fat cheddar cheese with jalapeño peppers, shredded (about 1 cup) |
Directions:
1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet. Broil 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Discard seeds and stems. Chop chiles.
3. Coat an oval 3-quart electric slow cooker with cooking spray. Place milk and next 7 ingredients (through eggs) in slow cooker; stir with a whisk until blended. Stir in chiles, corn, and cheese. Cover and cook on LOW for 2 1/2 hours or until set. Remove lid. Cook on LOW for 15 minutes.
|
|