My poblano pepper plants are in full swing which means that I’m putting them in everything.
(Actually so are the bells and jalapenos.)
I don’t know if you are like me,
but I often crave Mexican food.
I actually mean,
I love it the most of all foods and I have to have it at least twice a month- when I say “crave”.
(Usually with a margarita as well.)
Usually we hit up one of our 20+ local Tex-Mex establishments,
but I decided to keep is simple and make my own.
I was inspired by a dish at a local restaurant and made the tough decision that shrimp and queso stuffed poblanos were a must have.
This recipe was actually pretty simple and went together relatively fast.
Shrimp and Cheese Stuffed Poblano Peppers
(inspired by and adapted from Muy Bueno Cookbook)
6 poblano peppers, roasted and peeled
1 red bell pepper, roasted, peeled, and chopped
2 tablespoons + 1 teaspoon olive oil, divided
1/2 yellow onion, diced
4 cloves garlic, minced
2 tablespoons butter
1 pound peeled and deveined medium shrimp
1 teaspoon salt
freshly ground pepper
1/4 teaspoon ground cumin
lime juice from 1/2 lime
1 tablespoon all-purpose flour
1/2 cup sour cream
1/2 cup whole milk
1 cup shredded 5 cheese Mexican blend cheese
To roast the peppers:
Place peppers on a large baking sheet and drizzle with a teaspoon of olive oil. Place in a 450 degree oven and turn several times to blister and blacken on all sides. Remove from the oven and immediately place in a bowl and cover with plastic wrap. Allow them to cool and rub the skins off. Chop the red bell pepper and slit the poblano peppers on one side, leaving the stems intact.
To make the filling:
Heat 2 tablespoons of the olive oil in a large pan. Add the red bell pepper and onion. Cook until soft. Add the garlic and cook for 1 more minute. Remove the vegetables from the pan and set aside.
Next, sprinkle the salt, pepper, cumin, and lime juice on the shrimp. Melt the butter in the same pan that you used to cook the vegetables and add the shrimp. Cook until done, about 3-5 minutes.
Add the vegetables back to the pan and mix with the shrimp.
Place the poblanos in a medium baking pan and stuff with the vegetable-shrimp mixture.
To make the sauce:
Preheat the oven to 350 degrees.
Add the flour to the pan, that originally had the vegetable-shrimp mixture, over medium heat and stir until the oil starts to thicken. Add the sour cream and the milk. Whisk until completely mixed without lumps. Cook until the mixture starts to simmer, but do not boil. Remove from heat and add the cheese, stirring until smooth.
Pour the cheese mixture over the stuffed peppers and place in a 350 degree oven for 15 minutes or until bubbly and lightly browned.