Prep 20 mins
Cook 6 mins
I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.
- 8 poblano peppers
- 2 tablespoons olive oil
- 1 lb medium shrimp, chopped
- 1⁄2 teaspoon salt
- 5 garlic cloves, minced
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup half-and-half
- 3⁄4 cup milk
- 3⁄4 cup chihuahua cheese or 3⁄4 cup monterey jack cheese, grated
- 1 roasted red pepper, chopped fine
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Cut the tops off the poblano peppers and reserve; remove seeds.
- Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
- Cook shrimp in the skillet for 3 minutes; remove and set aside.
- Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
- Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
- Whisk in half and half.
- Whisk in 1/2 cup of milk; cook 1 minute.
- Remove skillet from heat and add 1/4 teaspoon salt and cheese.
- Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
- Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
- Stir 1/4 cup of milk into cheese still in skillet to thin out.
- Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
- Top with 2 stuffed peppers, with tops, on each plate.
- Serve warm or room temperature.
Great! I used this also to make quesadillas. Loved it and will make often.
Made these for my DH yesterday. I broiled the poblanos and peeled the skins before stuffing. Otherwise, I think the peppers might have been too tough. The finished product was great. He will want me to make these for the next game.