------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Corn Stuffed Poblano Chiles
 Categories: Corn Main dish Mexican Vegetables Eggs 
   Servings:  6
       6 ea Poblano Chiles 
       2 ea Eggs; Large 
   1 1/2 c  Whole Kernel Corn 
       2 oz Cheddar Cheese;Shredded,1/2C 
     1/2 c  Pecans; Chopped 
     1/2 c  Red Pepper; Finely Chopped 
     1/2 c  Onion; Finely Chopped 
     1/2 ts Salt 
     1/8 ts Red Pepper; Ground 
   Set the oven control to broil.  Cut the chiles lengthwise into halves and
   carefully remove ALL the seeds.  Place the cut sides down on the rack in
   the broiler and broil with the skin side up about 4 inches from the heat
   until the skin blisters on the peppers.  Place the chiles in a plastic bag
   for 15 minutes and then carefully remove as much skin as possible.  Heat
   the oven to 375 degrees F.  Beat the eggs in a medium bowl until thick and
   lemon colored, about 4 minutes.  Stir in the remaining ingredients.  Place
   the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches.
   Spoon about 1/4 cup of the corn mixture into each chile half.  Cover and
   bake until corn mixture is hot, about 25 minutes.