INGREDIENTS
•
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