Cheese and Shrimp-Stuffed Poblanos

• 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

Preparation

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!

Potted Spanish Chicken

1 large dried ancho chile, stemmed and seeded

3 cups chicken stock

2 tablespoons butter

1 cup white rice

1/4 cup extra virgin olive oil

2 onions, chopped

2 ribs celery from the heart, chopped

3 cloves garlic, grated or chopped

2 bay leaves

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

Pinches ground cloves

Salt & Pepper

One 28-ounce can diced or whole fire-roasted tomatoes

4 small pieces bone-in chicken breast, halved crosswise

4 small bone-in chicken drumsticks

1/2 cup chopped flat-leaf parsley

1. In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil.  Lower the heat and simmer until softened, 10 minutes.

2. In a large saucepan, bring the remaining 2 cups stock and the butter to a boil.  Stir in the rice, cover and simmer for 18 minutes.  Remove from the heat; fluff with a fork.

3. In another large saucepan, heat 2 tablespoons olive oil, 2 turns of the pan, over medium heat.  Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper.  Cook until softened, 7 or 8 minutes.  Stir in tomatoes and heat for 5 minutes.  Transfer the sauce to a food processor, discarding the bay leaves.  Add the soaked ancho and its liquid and process until smooth.

4. Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons, olive oil, 2 turns of the pan, over medium-high heat.  Season the chicken with sat and pepper, add to the skillet skin side down and cook until browned, 7 to 8 minutes.  Flip over and add the reserved sauce.  Cove and cook the chicken through, 10 to 12 minutes.

5. Serve the chicken on therice and top with parsley.

Everyday with Rachel Ray, December 2009

This is one of my all-time favorites.  It’s hearty and spicy and boasts complex flavors.  It is fairly quick to make although I recommend cooking everything on lower heat to prevent panic while 4 things are cooking on the stove at once.  The only modification I suggest is using my (favorite kitchen tool) immersion blender rather than the food processor for blending the sauce under Step 3.  That way I don’t have to transfer the sauce twice, which always proves dangerous with my butterfingers.   I recommend serving this dish with a side salad or with roasted asparagus.

Be aware, you will use all of your pots (4) on this recipe (see below – me doing the dishes).