Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        queso fresco*
   1      cup           whole kernel corn
   2      cups          cooked rice
   1      cup           chopped cooked shrimp
   2      ounces        cheddar cheese -- shredded
   1      ounce         Monterey Jack cheese -- - shredded
     1/4  cup           chopped onion
     1/4  cup           dairy sour cream
   1      teaspoon      salt
  12                    poblano peppers -- - (approximately 2
                        -- t
   1      ounces        each) -- - roasted and
                        -- peeled
   2      cups          fresh bread crumbs
     1/2  cup           grated parmesan cheese
   3      tablespoons   butter -- melted
   4                    eggs
   1      tablespoon    water
   1      cup           flour

Preparation:

* Mexican soft cheese 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 350F 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.