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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
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"
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