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Prep 20min
Total3hr20min
Ingredients12
Servings8
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Ingredients
4
large poblano chiles (10 oz)
1/2
cup 1% low-fat milk
1/4
cup yellow cornmeal
1/4
cup all-purpose flour
2
tablespoons sugar
2
tablespoons butter, melted
1
teaspoon baking powder
1/4
teaspoon salt
2
eggs, slightly beaten
1
can (8 1/4 oz) cream-style sweet corn
2
cups frozen corn (from 12-oz bag), thawed
1
cup shredded reduced-fat Cheddar cheese with jalapeño peppers (4 oz)
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Steps
1
Set oven control to broil. Line cookie sheet with foil. Place chiles on cookie sheet. Broil with tops 4 to 5 inches from heat 8 minutes, turning after 6 minutes, until blackened and charred. Place in paper bag; seal tightly. Let stand 15 minutes. Peel and discard skins; discard seeds and stems. Chop chiles.
2
Spray 3 1/2-quart slow cooker with cooking spray. In slow cooker, stir milk, cornmeal, flour, sugar, melted butter, baking powder, salt and eggs with whisk until blended. Stir in chiles, corn and cheese.
3
Cover; cook on Low heat setting 2 hours 30 minutes or until set. Uncover; cook 15 minutes longer.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
360mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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