- 1 red bell pepper
- 8 poblano peppers
- 2 tablespoons olive oil
- 1 pound peeled and deveined medium shrimp, chopped
- 1/2 teaspoon salt, divided
- 5 garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground red pepper
- 1/2 cup half-and-half
- 3/4 cup fat-free milk, divided
- 3/4 cup (3 ounces) shredded Chihuahua cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.
Cooking Light, January 2010
This is one of my all-time favorites. It is incredibly spicy, definitely not for the weak in tongue (or stomach). I recommend serving over a plate of my Spanish Rice recipe. The grains of the rice combined with the dairy in the shrimp/cheese blend tame the heat a little. You could also serve as an appetizer for a special occasion (or no occasion at all – the best time for indulging). This was the first recipe I made since I got back from California and an awesome way to jump back into cooking after a little reprieve. It combines my favorite spanish flavors, reminding me of chile rellenos and ceviche all rolled up in one. Note that the roasting and peeling of the peppers takes a little time and effort, but it is worth the wait. I made it on a weeknight after work and went to a show after so it’s not too bad. I recommend serving with a lighter ale (such as Floyd’s Gumball Head or Pride and Joy) or a dry white wine. Great for company!