Poblano Queso Corn Fritters

Cari Butler


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 votes
15 Min
25 Min
Pan Fry


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


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

About Poblano Queso Corn Fritters

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #corn, #Fritter, #queso, #poblano