Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)
-- roasted and peeled
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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