Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce Recipe

Name: Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large poblano chilies* (each about 3 ounces); 8 ounces peeled deveined cooked shrimp, coarsely chopped; 2/3 cup soft fresh goat cheese (about 4 ounces), room temperature; 1/2 cup (packed) grated Panela cheese or Monterey Jack cheese; 1/4 cup chopped red bell pepper; 2 tablespoons chopped shallot; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh basil; Red Bell Pepper Sauce; Fresh basil leaves (optional)

Servings: persons

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

1
Char poblano chilies over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag 10 minutes.
3
Peel chilies.
4
Using small sharp knife, carefully slit chilies open along 1 side.
5
Remove seeds, leaving stems attached.
6
Mix shrimp and next 6 ingredients in medium bowl.
7
Season to taste with salt and pepper.
8
Fill chilies with shrimp mixture, dividing equally.
9
Pull up sides of chilies to enclose filling.
10
Place stuffed chilies on baking sheet.
11
(Can be prepared 1 day ahead.
12
Cover and refrigerate.)
13
Preheat oven to 350F.
14
Bake chilies uncovered until heated through and cheeses melt, about 15 minutes.
15
Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates.
16
Place 1 stuffed chili atop sauce on each.
17
Garnish with basil leaves, if desired, and serve.
18
Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large poblano chilies* (each about 3 ounces), 8 ounces peeled deveined cooked shrimp, coarsely chopped, 2/3 cup soft fresh goat cheese (about 4 ounces), room temperature, 1/2 cup (packed) grated Panela cheese or Monterey Jack cheese, and more.

Yes, Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce

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