---------- Recipe via Meal-Master (tm) v8.02
  
       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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