Recipe by Christine
"This delicious side dish has a taste of the Southwest from a poblano chili."
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fresh poblano chile pepper, seeded and chopped
frozen corn kernels, thawed
1 3/4 cups
1 1/2 teaspoons
ground white pepper
1 1/2 cups
grated Parmesan cheese
Rather than serving this as a side I made it the main course of a dinner for my partner and I. It was very good. The flavors melded perfectly, with nothing overpowering anything else. Next time I make it I might add a bit more poblano, or use something hotter like serrano or jalapeno. I don't think that many people here in NM would think this tastes like the southwest since it is quite mild. It would be a great dish for a dinner party, or even a brunch. One could make the mixture, refrigerate it and bake it later in the day. Thanks Christine for a wonderful elegant dish!
Yummy! I used a casserole dish so I had to cook it longer. It was a big hit with my family.
Not as great as I had hoped. Generally, my family of 6 didn't like it that much.
FABULOUS! Everyone who ate this LOVED it. It's even good reheated.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Crab Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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