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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Combine queso fresco and corn in 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 in tact. 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 butter in medium bowl; stir until well 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.
Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"
Ingredients:
8 Ounce(s) queso fresco
1 Cup(s) whole kernel corn
2 Cup(s) cooked rice
1 Cup(s) chopped cooked shrimp
1/2 Cup(s) (2 ounces) Cheddar cheese
1/4 Cup(s) (1 ounce) Monterey Jack cheese
1/4 Cup(s) chopped onion
1/4 Cup(s) sour cream
1 Teaspoon(s) salt
12 poblano (2 to 3 ounces each) peppers; roasted and peeled
2 Cup(s) fresh bread crumbs
1/2 Cup(s) Parmesan cheese
3 Tablespoon(s) butter; melted
4 eggs
1 Tablespoon(s) water
1 Cup(s) flour |
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