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Mexican Cornbread-Stuffed Poblanos

(1 Votes)
SERVES
5
COOK TIME
3 Hr

This one-dish meal has it all. Your veggies, protein, and bread are all accounted for in one tasty serving. The only other ingredient you'll need is a cold drink!

What You'll Need:
  • 5 large poblano chile peppers
  • 3/4 cup Mexican-style cornbread mix with jalapeno peppers
  • 2/3 cup frozen chopped onion
  • 1 (11-ounce) can whole kernel corn with sweet peppers, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • 1 large egg, lightly beaten
  • 1/4 cup milk
What To Do:
  1. Cut off top quarter of peppers, and discard. Remove and discard seeds and membranes to create shells. Rinse peppers, and drain. Place peppers cut side up in a circular pattern around the edge of a large round microwave-safe platter. Microwave at HIGH 2 minutes; drain.

  2. Combine cornbread mix and remaining 5 ingredients in a medium bowl, stirring just until dry ingredients are moistened. Spoon cornbread mixture into peppers. Arrange peppers in a lightly greased 6-quart oval slow cooker.

  3. Cover and cook on HIGH setting 3 hours.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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3 hours!! I don't think so. Lol.

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