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Yield: 4 Servings
| 4 | lg | Poblano peppers |
| ¼ | cups | Onion, chopped |
| ½ | lb | Medium shrimp, lightly |
| | | Cooked, peeled, and chopped |
| ¼ | cups | Cilantro, chopped |
| ¼ | lb | Monterey jack cheese, |
| | | Shredded |
| 2 | | 8 ozs chicken breasts, |
| | | Halved, deboned, and |
| | | Pounded flat |
| 2 | teaspoon | White pepper |
| | | Salt, to taste |
| 12 | | 6-in long strings |
| | | Oil, for frying |
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