Shrimp Stuffed Poblanos

Recipe Ingredients

8 oz	227g	Queso fresco*
1 cup	62g / 2.2oz	Whole kernel corn
2 cups	320g / 11oz	Cooked rice
1 cup	146g / 5.1oz	Chopped cooked shrimp
2 oz	56g	Cheddar cheese - shredded
1 oz	28g	Monterey Jack cheese - - shredded
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	59ml	Dairy sour cream
1 teaspoon	5ml	Salt
12		Poblano peppers - - (approximately 2 t
1 oz	28g	Each) - - roasted and peeled
2 cups	292g / 10oz	Fresh bread crumbs
1/2 cup	73g / 2.6oz	Grated parmesan cheese
3 tablespoons	45ml	Butter - melted
4		Eggs
1 tablespoon	15ml	Water
1 cup	62g / 2.2oz	Flour

Recipe Instructions

* Mexican soft cheese

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 350F 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! from USA Rice Council

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