Poblanos might be my favorite chile. Mysterious yet fruity with a quick hit of heat that doesn’t last too long or get too intense. I love poblanos in chile rellenos, but they are a special occasion kind of dish.
I also love stuffed peppers, but the green pepper part is so boring.
Here we combine them and stuff a poblano with stuff you might stuff in a green pepper: rice, cheese, chorizo, and shrimp. Result? Yumm!
Serves 4 as a side, 2 as a main.
|Mise en Place|
|1/2 cup||rice, cooked||4||poblanos, roasted|
|canola oil||2 tsp||cilantro, finely chopped|
|1/2 cup||jack cheese, shredded||6 oz||shrimp|
|oven, at 350|
|1||skillet, medium hot|
|1||cook chorizo in a little oil, when done evac to plate and wipe skillet clean|
|2||season shrimp and cook in a little oil|
|3||let shrimp cool a bit then dice|
|4||combine cliantro, chorizo, shrimp, jack cheese, and rice in bowl|
|5||make an incision in the top of the poblano|
|6||carefully remove seeds and core from pepper, you may need to cut it away. carefully|
|7||stuff the poblanos with the stuff|
|8||place poblanos on sheet pan, and pop in the oven|
|9||cook about 10 minutes or until cheese is melty|
|10||evac, let cool 5 minutes and serve|