Try this Shrimp Stuffed Poblanos recipe, or contribute your own.
Suggest a better descriptionCombine 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Serving Size: 1 Serving (725g) | ||
Recipe Makes: 6 | ||
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Calories: 1078 | ||
Calories from Fat: 315 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 798.5mg | 246 % | |
Sodium 1029.8mg | 36 % | |
Potassium 890.2mg | 23 % | |
Total Carbohydrate 136.5g | 40 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 128g | ||
Protein 53.4g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1078
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