Real Recipes From Real Home Cooks ®

poblano queso corn fritters

(2 ratings)
Recipe by
Cari Butler
Harlingen, TX

I was gifted a box of corn poblano medallions once. They were soooo good, but I couldn't find them in any of my stores. So I came up with my own recipe. They turned out pretty good. So I thought I'd share it.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Pan Fry

Ingredients For poblano queso corn fritters

  • 2 can
    cream of corn
  • 1 c
    frozen corn (kernals, not cob)
  • 1 box
    jiffy buttermilk bisqut mix
  • 3 c
    shredded monterrey jack cheese
  • 1 lg
    poblano pepper
  • 3 pkg
    ritz crackers (the long sleeve)
  • 3 c
    oil for frying

How To Make poblano queso corn fritters

  • 1
    First core and steam your poblano pepper by putting it in a shallow pan with a little water(just enough to cover the bottom of the pan) and cover with a lid.
  • 2
    Once the pepper has steamed and is soft and cooled dice into small pieces.
  • 3
    In a large bowl mix cream of corn, frozen corn, cheese, poblano, and jiffy mix. Stir until well mixed.
  • 4
    Heat up about an inch of oil in a large skillet on medium heat.
  • 5
    Crush the Ritz crackers into a wide topped bowl. There shouldn't be any big pieces of cracker. The more crushed the better.
  • 6
    Drop a big spoonful of the mixture into the cracker and cover it completely and then press the mixture to form a patty.
  • 7
    Fry each patty for about 2 mins per side in the oil until they are golden brown and drain on paper towel!