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Title: Shrimp Stuffed Poblanos
Categories: Seafood Main
Yield: 6 Servings
| 8 | oz | Queso fresco* |
| 1 | c | Whole kernel corn |
| 2 | c | Cooked rice |
| 1 | c | Chopped cooked shrimp |
| 2 | oz | Cheddar cheese, shredded |
| 1 | oz | Monterey Jack cheese - shredded |
| 1/4 | c | Chopped onion |
| 1/4 | c | Dairy sour cream |
| 1 | ts | Salt |
| 12 | Poblano peppers - (approximately 2 to 3 - ounces each) - roa | |
| 2 | c | Fresh bread crumbs |
| 1/2 | c | Grated Parmesan cheese |
| 3 | tb | Butter; melted |
| 4 | Eggs | |
| 1 | tb | Water |
| 1 | c | Flour |
Combine queso fresco and corn in food processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt; set aside. Cut a small slit in one side of each poblano pepper and carefully remove seeds; leaving stems intact. Pat peppers dry. Stuff each pepper with approximately 1/4 cup of shrimp mixture. Secure with a wooden pick if necessary. Combine bread crumbs, Parmesan cheese, and melted butter in medium bowl; stir until blended. Set aside. Beat eggs with water in medium bowl. Roll stuffed peppers in flour, dip in egg mixture, then coat with bread crumb mixture. Place in shallow baking dish allowing a little space between each pepper; bake at 350 degrees 30 minutes or until golden brown and thoroughly heated. Serve immediately.
*Substitute a mixture of 1/2 cup cottage cheese and 1/2 cup feta cheese for the queso fresco, if desired.
Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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