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 | PRODUCE | ||
| 1/2 cup | rice, cooked | 4 | poblanos, roasted |
| canola oil | 2 tsp | cilantro, finely chopped | |
| kosher salt | SEAFOOD | ||
| MEATS | 6 oz | shrimp | |
| 6 oz | chorizo | DAIRY | |
| 1/2 cup | jack cheese, shredded | ||
| 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 |
Categories: Mains
