melt butter in saucepan over med-low heat. Add onion, poblano pepper and salt and simmer until onion is soft and translucent, but not yet browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350. In a large bowl combine the onion mixture, sour cream, egg, corn, green chilies and 1/2 c of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.
Pour mixture into greased 2 1/2 qt. round casserole dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned
Serving
Suggestions
Make sure to add every bit of butter from the heating of the onion into the final mixture- lotsof flavor there.
Originally Submitted
7/19/2011
0 Out of 5 from
0 reviews
You can add this Pedernales Green chili casserole recipe to your own private DesktopCookbook.
