Shrimp Stuffed Pablanos
Red Chile Sauce: (or purchase ready made enchilada sauce)
4 medium dried guajillo chiles
2 cloves garlic, peeled
1 cup tomato sauce
1/4 teaspoon cumin
1 ½ cups chicken stock
Salt to taste
Sugar, to taste
Stem and seed chiles; tear into pieces. Toast the dried chiles in dry skillet for about 45 seconds and then soak in hot water (about 10 minutes) to reconstitute, drain and set aside. In the jar of a blender, combine chiles, garlic and cumin. Add 1 1/2 cups stock, and blend until a smooth puree forms, strain the sauce into a pot and add tomato sauce, let thicken and taste for salt and pepper. Tip, if you feel your sauce has too much of a tomato taste add a teaspoon of dried chili powder.
4 medium poblano chiles
2 Tbls.olive oil
2 Tbls. finely diced onion
1 large garlic clove, minced
¼ tsp. cumin
3/ 4 lb. peeled, deveined shrimp, halved lengthwise
6 ounces cream cheese, at room temperature
11/4 cup chihuahua cheese
Pour sauce into a shallow baking dish or 4 shallow 1-cup baking dishes. Set aside. Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until turning black, place in paper bag to steam for about 10 minutes. Peel off charred skin, slit open and remove seeds.
Heat oil in a large pan add onion, garlic and cumin, add shrimp until pink (can finish cooking in oven). Transfer to a bowl.
Stir cream cheese and chihuahua cheese into shrimp mixture. Spoon into poblanos, dividing evenly. Set chilies in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with extra cheese and cilantro.