6    Poblano Chiles

      2    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.