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Poblano Chilies Stuffed with Shrimp and Cheese

8 large poblano chilies
8 oz. cooked shrimp, peeled, chopped coarsely
2/3 cup soft goat cheese
1/2 cup grated Monterey Jack Cheese
1/4 cup red bell pepper, chopped
2 tbsp. shallot, chopped
2 tbsp. cilantro, chopped
2 tbsp. fresh basil, chopped

Red Bell Pepper Sauce
(recipe below)

Char poblano chilies over a gas flame or under the broiler until blackened on all sides.  Put them in a
paper bag and close.  Keep inside for 10 minutes to steam off the skins.  Peel off the skin.  Using a
sharp paring knife, slit the chilies open on one side.  Remove the seeds and leave the stems on. 
Mix the shrimp and the next 6 ingredients in a medium bowl.  Season to taste with salt and pepper.
Fill chilies with the shrimp mixture, dividing equally.  Pull sides of chilies together to enclose the filling. 
Place chilies on a baking sheet. 
Preheat oven to 350.  Bake chilies until heated through and cheese melts, about 15 minutes. 
Spoon red bell pepper sauce on a platter and put the chilies on top of the sauce and serve.

Red Bell Pepper Sauce

2 large red bell peppers
1 tbsp. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeno chili, minced
1 cup chicken broth

Char bell peppers over a gas flame or under the broiler until blackened on all sides.  Close in a paper bag for
10 minutes.  Peel, seed and chop the bell peppers.  (If you are pressed for time you can buy roasted red bell
peppers in a jar).  Heat oil in a skillet over medium heat.  Add shallots, garlic and chili.  Sauté until shallots are
tender about 5 minutes.  Cool slightly.  Transfer the mixture to a blender, add bell peppers, and chicken broth. 
Puree until smooth.  Season to taste with salt and pepper.

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