Cheese And Shrimp Stuffed Roasted Poblanos With Red Bell Pepper Sauce Recipes

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE

Steps:

• Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
• Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
• Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers are steaming, preheat the oven to 350 degrees F (175 degrees C).
• Cut cooled peppers in 1/2; remove and discard skins. Place peppers, cut-sides down, in an ungreased 10x15-inch baking pan. Brush with 1 tablespoon melted butter; sprinkle with pepper and salt.
• Bake, uncovered, in the preheated oven until tender, 10 to 15 minutes. Remove from oven and allow to cool slightly. Turn peppers over in the baking pan so the cut-sides are facing up.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and celery; saute until tender, about 5 minutes. Add cream cheese and stir until melted. Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Cook until heated through, 2 to 3 minutes. Spoon shrimp and rice mixture into pepper halves.
• Combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter for the topping. Sprinkle over peppers.
• Return to the preheated oven and bake, uncovered, until topping is golden brown, 10 to 15 minutes.

ROASTED SHRIMP STUFFED POBLANO PEPPERS

Steps:

• Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (1/4 cup). Soften the Cream Cheese (8 ounce). Chop the Yellow Onion (1) and Garlic (2 clove).
• Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 pound).
• Place the Red Bell Pepper (3) on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and transfer the peppers to a bowl.
• Cover the bowl with plastic wrap and allowthe peppers to cool completely. Once cooled, transfer them to a cutting board. Remove the stems and seeds. Using the blade of your knife to scrape off the charred skin.
• In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (14 ounce), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).
• Purée until completely smooth. Set aside and reserve for later.
• Char the Poblano Pepper (6) directly over an open flame on your stove. Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered.
• Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
• Preheat oven to 350 degrees F (180 degrees C).
• Heat a skillet over medium heat. When hot add Olive Oil (2 tablespoon). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Ground Coriander (3/4 teaspoon).
• Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
• In a large bowl, combine the softened cream cheese, monterey jack cheese, and cooked shrimp. Stir until smooth and well combined. Stuff the medium poblano peppers with the cheese-shrimp mixture, dividing the filling evenly between them.
• Spoon the red bell peppers sauce onto the bottom of a 9×13 inch baking dish or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 40 minutes on a baking sheet lined with foil to catch any drippings.
• The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (1/4 cup). Serve right away. Enjoy!

RED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)