Shrimp Stuffed Pablano Peppers with Red Chile Sauce

Shrimp Stuffed Poblanos
Red Chile Sauce: (or you can purchase enchilada sauce)
2 ancho dried chiles
2 guajillo dried chiles
2 garlic cloves
¼ tsp. cumin powder
1½ cups tomato sauce
1½ cups chicken stock
salt to taste
Stem and seed chiles, tear into pieces. Toast the dried chiles in a dry skillet for a minute or two (aroma will start to be released and this will add a smoky complexity to the sauce). Once toasted soak in hot water for about 10 minutes to reconstitute, drain and set aside. Combine chiles, garlic, cumin and chicken stock; using an emersion blender puree the ingredients. Strain the sauce into a pot, add tomato sauce, let thicken and season for salt if necessary.

4 medium poblano peppers
2 Tbls. olive oil
2 Tbls. onion finely diced
1 large garlic clove, minced
¼ tsp. cumin powder
1lb. medium; peeled and deveined shrimpIMG_0227
8 ounces cream cheese, at room temperature
½ cup black beans
1 cup shredded cheddar cheese
1 cup cilantro sprigs

Heat oil in a large pan over medium-high heat, add onion and shrimp. Sauté shrimp until turning pink, about 2-3 minutes then add garlic and cumin powder sauté just about 45 seconds as to not burn the garlic. Place in large bowl and let cool. Stir black beans, cream cheese and ¾ cup cheddar cheese into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake covered at 350 degrees until filling is oozing and hot, 35-40 minutes. Top with extra cheddar last 5 minutes and garnish with cilantro.

Roasting Poblanos: set poblanos over flames on a gas range (this is how I usually do it but other options are: in the oven at 450 degrees, on a grill, under the broiler) until turning black all over, place in paper bag until cooled. Once cooled rub off skin. Using a paring knife, split pepper lengthwise, remove seeds. Serves 4.


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