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Shrimp Stuffed Poblanos

 

68

Yield

6

servings

Prep

25

min

Cook

30

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

8 ounces mexican cheese
or queso fresco
*
1 cup corn kernels, canned
2 cups rice
cooked
1 cup shrimp
cooked, chopped
*
2 ounces cheddar cheese
shredded
1 ounce monterey jack cheese
shredded
¼ cup onions
chopped
¼ cup sour cream
dairy
1 teaspoon salt
12 each poblano peppers
approximately 2 to 3 ounces each, roasted and peeled
*
2 cups bread crumbs
fresh
½ cup Parmesan cheese
grated
3 tablespoons butter
melted
4 large eggs
1 tablespoon water
1 cup all-purpose flour

Directions

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 ¼ 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℉ (180℃) 30 minutes or until golden brown and thoroughly heated.

Serve immediately.

Substitute a mixture of ½ cup cottage cheese and ½ cup feta cheese for the queso fresco, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 64926% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1003mg 42%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 14%
Sugars g
Protein 43g
Vitamin A 10% Vitamin C 1%
Calcium 26% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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