Poblano Chilies Stuffed with Shrimp
and Cheese
8 large poblano chilies
8 oz. cooked shrimp, peeled, chopped coarsely
2/3 cup soft goat cheese
1/2 cup grated Monterey Jack Cheese
1/4 cup red bell pepper, chopped
2 tbsp. shallot, chopped
2 tbsp. cilantro, chopped
2 tbsp. fresh basil, chopped
Red Bell Pepper Sauce
(recipe below)
Char poblano chilies over a gas flame or under the broiler until blackened on
all sides. Put them in a
paper bag and close. Keep inside for 10
minutes to steam off the skins. Peel off the skin. Using a
sharp
paring knife, slit the chilies open on one side. Remove the seeds and
leave the stems on.
Mix the shrimp and the next 6 ingredients in a medium bowl. Season to
taste with salt and pepper.
Fill chilies with the shrimp mixture, dividing equally. Pull sides of
chilies together to enclose the filling.
Place chilies on a baking sheet.
Preheat oven to 350. Bake chilies until heated through and cheese melts,
about 15 minutes.
Spoon red bell pepper sauce on a platter and put the
chilies on top of the sauce and serve.
Red Bell Pepper Sauce
2 large red bell peppers
1 tbsp. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeno chili, minced
1 cup chicken broth
Char bell peppers over a gas flame
or under the broiler until blackened on all sides. Close in a paper bag
for
10 minutes. Peel, seed and chop the bell peppers. (If you are
pressed for time you can buy roasted red bell
peppers in a jar). Heat oil
in a skillet over medium heat. Add shallots, garlic and chili. Sauté
until shallots are
tender about 5 minutes. Cool slightly. Transfer
the mixture to a blender, add bell peppers, and chicken broth.
Puree until
smooth. Season to taste with salt and pepper.
