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  • Cheese And Shrimp Stuffed Roasted Poblanos With Sauce

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    Cheese And Shrimp Stuffed Roasted Poblanos With Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 lrg poblano chilies - (abt 3 ounce ea) (also known as pasillas, available at Latin American markets and some supermarkets)
    • 8 ounce peeled deveined cooked shrimp coarsely minced
    • 2/3 c. soft fresh goat cheese - (abt 4 ounce) room temperature
    • 1/2 c. grated Panela cheese - (packed) (or possibly Monterey Jack cheese)
    • 1/4 c. minced red bell pepper
    • 2 Tbsp. minced shallot
    • 2 Tbsp. minced fresh cilantro
    • 2 Tbsp. minced fresh basil Red Bell Pepper Sauce II (see recipe) Fresh basil leaves (optional)

    Directions

    1. Char poblano chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag 10 min. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
    2. Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mix, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and chill.)
    3. Preheat oven to 350 degrees. Bake chilies uncovered till heated through and cheeses heat, about 15 min. Spoon 3 Tbsp. Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if you like, and serve.
    4. This recipe yields 8 servings.
    5. Comments: Instead of Panela, other soft white Mexican cheeses u such as Oaxaca, or possibly those used for making quesadillas u work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking.
    6. What to drink: A Napa or possibly New Zealand Sauvignon Blanc (or possibly any dry but fruity white wine).

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