Fish& Corn Rellenos Hunter

• 6 each hot chili peppers roasted
• 2 each sole fillets
• 2 ears corn shucked
• 4 ounces monterey jack cheese grated
• 1 medium potatoes diced
• 1 medium onions chopped
• 2 cloves garlic
• 1 sprig oregano

1. Cook the corn in boiling water for 5 minutes and let cool.
2. Strip the kernels from the ears with a sharp knife.
3. Bake or saute the fish until cooked through, then cut into small pieces and put aside.
4. Fry the diced potatos on high heat until crispy and brown (turn only occasionally for best results).
5. Add the onion, and fry until clear.
6. Add the garlic and stir for 1 minute, then add the corn, fish and oregano.
7. Heat through, stirring to mix thoroughly.
8. Stuff the peppers with about 13 cheese, 23 fish mixture.
9. Then cook as above.

hot chili peppers, corn shucked, potatoes, onions, garlic, oregano

Taken from recipeland.com/recipe/v/fish-amp-corn-rellenos-hunter-45921 (may not work)