Ingredients

¾ cup cornmeal ½ cup milk 6 tablespoons butter or margarine 1 cup fresh or frozen corn kernels ½ cup chopped red bell pepper 1 fresh jalapeño chili, stemmed, seeded, and chopped 1 ½ cups (6 oz.) shredded jack cheese ⅓ cup chopped fresh cilantro Salt and pepper 8 fresh poblano chilies (2 lb. total; also called pasillas) ¾ cup chopped onion 1 ( 4 oz.) can chopped green chilies ½ cup half-and-half (light cream)

Description

Notes: Chilies That Are Straight Are Easiest To Fill. Serve With Spanish Rice Made From A Mix Or Favorite Recipe.

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