Dinner Tonight: Poblano Stuffed With Chorizo, Shrimp And Rice Recipe Recipe

Name: Dinner Tonight: Poblano Stuffed With Chorizo, Shrimp And Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon oil; 1/4 pound Mexican chorizo; 1/2 jalapeno, minced; 1/2 onion, diced; 1 clove garlic, minced; 1/2 cup short-grain rice; 1/2 cup chicken stock; 1/2 cup water; 3 large poblano chiles; 1/2 pound shrimp, shelled and roughly chopped; 3/4 cup Chihuahua cheese or Monterrey Jack, shredded

Servings: persons

1/2 tablespoon oil
1/4 pound Mexican chorizo
1/2 jalapeno, minced
1/2 onion, diced
1 clove garlic, minced
1/2 cup short-grain rice
1/2 cup chicken stock
1/2 cup water
3 large poblano chiles
1/2 pound shrimp, shelled and roughly chopped
3/4 cup Chihuahua cheese or Monterrey Jack, shredded

1
Pour the oil into a large skillet over medium heat. Add the chorizo. Cook, breaking up the lumps, for about 3 minutes. Toss in the jalapeno, onion, and garlic. Cook until the onion is translucent, about 5 minutes. Turn the heat down if it starts to brown.
2
Dump in the rice. Stir until the rice is evenly dispersed. Turn the heat to high and pour in the chicken stock and water. Boil for 3 minutes. Then reduce the heat to low, cover, and cook for 20 minutes. When done, stir in the shrimp.
3
Meanwhile, preheat the oven to 400u00b0F. Place the poblanos on a baking sheet and set in the oven. Cook for 15 minutes. When done, remove, and set aside to cool for a few minutes. Cut a slit from the stem to the end of the chile. Remove the seeds and ribs.
4
Carefully stuff the poblanos with the rice and shrimp mixture. Place back on the baking sheet and cook for 10 minutes. Remove, turn on the broiler, and sprinkle the poblanos with the cheese. Place under the boiler for 2 to 3 minutes, or until the cheese has melted and browned.

297

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 11 ingredients. The key ingredients include: 1/2 tablespoon oil, 1/4 pound Mexican chorizo, 1/2 jalapeno, minced, 1/2 onion, diced, and more.

Yes, Dinner Tonight: Poblano Stuffed With Chorizo, Shrimp And Rice Recipe 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.

Dinner Tonight: Poblano Stuffed With Chorizo, Shrimp And Rice Recipe

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