Preparation:
Saute 5 habanero chiles and the two poblano chiles in the 1/2 cup corn oil; cool.
Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the prepared chile oil.
Combine dry ingredients milk mixture and last two chiles; mix just until blended; bake at 400 F for 25 minutes or until golden brown. |
