Ingredients
Fire Roasted Red Pepper Sauce
- 3 fire roasted red peppers, canned or homemade
- 1 14oz can of fire roasted tomatoes
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Shrimp Stuffed Poblanos
- 1 lb uncooked shrimp, peeled, deveined and tails removed
- 6 poblano peppers
- 1 yellow onion, diced
- 2 serrano peppers, seeds removed and roughly diced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 8oz package of cream cheese, softened
- 1 cup shredded spicy havarti or other spicy melting cheese like pepper jack
- queso fresco and cilantro, for garnish
Instructions
Fire Roasted Red Pepper Sauce
- Add the fire roasted red peppers, tomatoes, cumin, garlic powder, salt and pepper to a food processor and blend until smooth. Set aside.
Fire Roasted Poblanos
- Place the poblanos over medium low heat on the grates of a gas grill. Char the skins and rotate the poblanos until the are black all the way around.
- Remove the poblanos from the heat and place them in a large bowl. Cover them with plastic wrap and let them cool for at least 5-10 minutes. The longer you let them cool the easier the skins will remove and the easier they will be to handle.
- Place the cooled poblanos on a cutting board. using the back of a butterknife, carefully remove the charred skins. Repeat until the skin is removed from all the poblanos.
- Using a sharper knife, slit the poblanos down one side lengthwise. Open up the poblano slightly and remove the seeds, keeping the stem of the poblano intact. You want to create pockets in the poblano to stuff them. Set aside.
Cheesy Shrimp Stuffing
- Add the cream cheese and havarti cheese to a medium bowl.
- On a skillet set over medium heat, coat the bottom with olive oil. Add the onions, serranos and garlic and cook until the veggies have softened, around 5 minutes. Place the shrimp, coriander, salt and pepper in the skillet and cook until the shrimp just turn pink. It's important to not overcook the shrimp. They will continue to cook in the oven as well. No one likes a rubbery overcooked shrimp, so make sure to keep an eye on it.
- Add the shrimp mixture to the bowl containing the cream cheese and havarti. Mix the cheese with the shrimp until combined. The warm shrimp should slightly melt the cheeses to help combine the 2.
Assembling the Shrimp Stuffed Poblanos
- Add the red pepper sauce to the bottom of a 9 x 12 baking dish. Take a poblano and place it in the sauce, slit side up. Spoon the shrimp mixture into the poblano and stuff until filled. Repeat until all the poblanos are filled with the shrimp mixture. My poblanos were huge, so I did need to use another baking dish to make all 6. If you have smaller poblanos, you should be able to fit all 6.
- Place the poblanos in the oven and bake for 40 minutes, until the cheese and sauce are bubbling hot. Remove from the oven and garnish with crumbled queso fresco and cilantro. Serve immediately and enjoy!