Chiles Rellenos Con Camarones

Those who know me best will find this the most difficult to believe. This was a meal that I (Steven Harris) prepared and cooked. We have a friend who is a widower and it was his birthday. I had invited him to a birthday supper and had asked him what he wanted. The joke was on me though because he facetiously said "frijoles rellenos con camarones" of course I heard chiles rellenos and went searching for a recipe. The meal turned out very well so I will share it with you.

Buen Provecho!

Chiles Rellenos con Camarones (shrimp):

4 poblano chiles (roasted)
1 red bell pepper (roasted)
3/4 pound deveined shell-on fresh shrimp
4 ounces shredded Montery Jack cheese
w ounces shredded fontina cheese
1/2 cup fresh corn kernels
3 tablespoons diced white onion
2 tablespoons chopped fresh marjoram
w tablespoons chopped fresh cilantro
1 quart vegetable oil
4 eggs, beaten
1 cup medium blue cornmeal

# 1 - Roast Chiles (after roasting, pull off skin, slit to remove seeds, leaving stem end intact)
# 2 - Roast Peppers (after roasting, seed and dice)
# 3 - Grill or dry-roast shrimp (shell and chop into large pieces)
# 4 - In mixing bowl mix bell pepper, shrimp, cheese, corn, onion, marjoram and cilantro, Mix well
# 5 - Stuff poblano chiles with shrimp mixture; press gently to seal
# 6 - Heat oil to 375 degrees in a deep heavy-bottomed pan. Dip stuffed chiles in beaten egg; dredge in cornmeal. Deep fry until exterior is dark blue (4 to 5 minutes). To reduce fat calories -bake for 20 minutes at 400 degrees instead of frying