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
STAPLES VEGGIES
1/2 cup rice, cooked 4 poblanos, roasted
canola oil 2 tsp cilantro, finely chopped
kosher salt MEATS
DAIRY 6 oz chorizo
1/2 cup jack cheese, shredded 6 oz shrimp

Equipment
oven, at 350
1 skillet, medium hot
1 mixing bowl
1 plate
1 sheet pan

Directions
Step Action
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

 


version 1.0

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