Best Cheese And Shrimp Stuffed Roasted Poblanos With Red Bell Pepper Sauce Recipes

Shrimp Stuffed Poblano Peppers image

Provided by threeovens

Categories < 30 Mins

Time 26m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 13

8 poblano peppers
2 tablespoons olive oil
1 lb medium shrimp, chopped
1/2 teaspoon salt
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 cup half-and-half
3/4 cup milk
3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
1 roasted red pepper, chopped fine
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Steps:

Cut the tops off the poblano peppers and reserve; remove seeds.
Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
Cook shrimp in the skillet for 3 minutes; remove and set aside.
Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
Whisk in half and half.
Whisk in 1/2 cup of milk; cook 1 minute.
Remove skillet from heat and add 1/4 teaspoon salt and cheese.
Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
Stir 1/4 cup of milk into cheese still in skillet to thin out.
Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
Top with 2 stuffed peppers, with tops, on each plate.
Serve warm or room temperature.

Roasted Shrimp-Stuffed Poblanos Recipe - (4.4/5) image

Provided by ROBandSEAN

Number Of Ingredients 14

1 jar (12 oz.) roasted red peppers, drained
1 can (14.5 oz.) fire-roasted tomatoes
1 1/2 teaspoons kosher salt, divided
6 medium poblano chiles
2 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1/2 to 1 jalapeño chile, chopped
1 teaspoon coriander seeds, crushed with a pan
1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
8 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
1 cup cilantro sprigs

Steps:

1. Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside. 2. Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool. 3. Slit poblanos and remove seeds as shown at left. 4. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl. 5. Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro