Poblano-Shrimp Enchiladas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3/4 lb unpeeled, medium-size fresh shrimp
5 Tbsp olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomato, chopped
1/4 tsp salt
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp pepper
1/2 cup sour cream
8 corn tortillas
1 (10 oz) can green enchilada sauce
1 1/2 cups (6 oz) shredded Monterey Jack cheese


Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.

Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside.

Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop.

Return chopped pepper to skillet. Add onion and next 5 ingredients. Saute 4 minutes. Add chopped shrimp, and saute 1 minute. Remove from heat, and cool 5 minutes. Stir in sour cream.

Heat tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead.

Bake at 350° for 25 minutes or until thoroughly heated.

Makes 4 servings.

Southern Living, DECEMBER 2000