Ingredients

* 6 Large Poblano Peppers
* 2 Cups Meat — cooked & shredded
* 1 Medium Onion — chopped
* 2 Tablespoons Butter
* 2 Cups Corn — cooked
* 1 Cup Fresh Bread Crumbs
* 1/2 Cup Parsley — chopped
* 1 Large Serrano Pepper — chopped
* Salt And Pepper — to taste
* 1/2 Teaspoon Oregano
* 2 Eggs — beaten
* 1/2 Teaspoon Salt
* Flour — for dipping
* Oil — for frying

Directions

Prepare the peppers by seeding and stem end off.
Saute onion in butter, until soft. Add all other filling ingredients. Saute 5 minutes. Stuff peppers with this filling.
Beat eggs with salt. Dip the pepper int flour and then the egg. Fry the peppers in 1/2 inch oil. Fry until lightly golden all over. The egg will seal in the filling. Drain on paper towels. Arrange in oven proof dish. Pour in 1/2 cup water. Bake at 350* 30 minutes.

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