MainsOctober 15, 2016
Chorizo and Shrimp Stuffed Poblano
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
- 1/2 cuprice, cooked
- canola oil
- kosher salt
Produce
- 4poblanos, roasted
- 2 tspcilantro, finely chopped
Seafood
- 6 ozshrimp
Meats
- 6 ozchorizo
Dairy
- 1/2 cupjack cheese, shredded
Equipment
- oven, at 350
- 1skillet, medium hot
- 1mixing bowl
- 1plate
- 1sheet pan
Directions
- cook chorizo in a little oil, when done evac to plate and wipe skillet clean
- season shrimp and cook in a little oil
- let shrimp cool a bit then dice
- combine cliantro, chorizo, shrimp, jack cheese, and rice in bowl
- make an incision in the top of the poblano
- carefully remove seeds and core from pepper, you may need to cut it away. carefully
- stuff the poblanos with the stuff
- place poblanos on sheet pan, and pop in the oven
- cook about 10 minutes or until cheese is melty
- evac, let cool 5 minutes and serve