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    You are in: Home / Mexican / Corn Muffins in Poblano Cups Recipe
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    Corn Muffins in Poblano Cups

    Corn Muffins in Poblano Cups. Photo by SusieQusie

    1/2 Photos of Corn Muffins in Poblano Cups

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    I saw this made on Quick Fix with Robin Miller and it's such a neat idea I'm posting it for you!

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    Ingredients:

    Servings:

    Units: US | Metric

    • cooking spray
    • 1 (7 ounce) box corn muffin mix (recommended ( Jiffy)
    • 1/2 cup shredded Mexican blend cheese
    • 1 (7 ounce) jar chopped pimiento
    • 3 tablespoons freshly chopped cilantro leaves
    • 6 poblano peppers, halved lengthwise and seeded

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Coat a large baking sheet with cooking spray.
    3. 3
      Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients.
    4. 4
      Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
    5. 5
      Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!
    6. 6
      For Vegetarian do not use Jiffy corn mix. It contains Lard [animal fat].

    Ratings & Reviews:

    • on January 10, 2011

      55

      How clever! These were great as written but I have since tweaked them with taco seasoning and sharp cheddar cheese and served with Taco soup! YUM! I've shared the recipe with a friend who has a catering company and she has gotten rave reviews every time she uses it! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2010

      I love them! And we like spicey hot food so I added fresh diced Jalapenos and garlic to the corn muffin mix. I used green and red pepper cups and after baking sliced them into rings and topped with cheese...popped under the broiler and served them at a Superbowl Party....they were the first to go! (Picture is before the cheese and broiler >

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008

      55

      AWESOME! Every once in a while, a recipe comes along that just makes you say, WOW! This was one of those for me. DH and I both agreed this was an easy five stars and then some. Easy to make, fantastic presentation, and the peppers added great flavor to the cornbread (and poblanos aren't spicy - even my two-year-old ate this). Leftovers were just as tasty as the first night. I chose not to use pimentos since I don't care for them. I used just three peppers, but this did make the filling overflow slightly; I believe four peppers would be perfect. This was served with another keeper - Chipotle Chicken Skewers With Creamy Cilantro Dipping Sauce; the two combined made for an exceptional meal! I'll never make corn muffins any other way!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Corn Muffins in Poblano Cups

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.3
     
    Calories from Fat 79
    34%
    Total Fat 8.8 g
    13%
    Saturated Fat 3.2 g
    16%
    Cholesterol 12.2 mg
    4%
    Sodium 855.4 mg
    35%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 6.2 g
    24%
    Sugars 7.2 g
    28%
    Protein 6.9 g
    13%

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