SHRIMP STUFFED POBLANOS

      Title: SHRIMP STUFFED POBLANOS
  Categories: Seafood, Main dish
       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)
            -- 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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