Try this Deep Fried Poblano recipe, or contribute your own. "Corn" and "Fixed" are two tags used to describe Deep Fried Poblano.
Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for 1/2 hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy. Busted by Christopher E. Eaves
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