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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)
Details
Preparation
Step 1
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.
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