Potato-Stuffed Poblanos with Shrimp
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.
Ingredients:
4 poblano peppers
1 24 oz. package Simply Potatoes Garlic Mashed Potatoes
fresh corn kernels (from 2 ears of corn)
1 small zucchini, diced
1 ½ cups shredded mexican-blend cheese
¼ cup fresh cilantro, chopped
¼ t. ground cumin
2 large fresh tomatoes, diced, preferably heirloom (or 2 15 oz. cans fire-roasted tomatoes)
½ medium white onion, diced
1 chipotle pepper, minced
2 T adobo sauce, divided (from can of chipotle peppers)
¾ t kosher salt
3 garlic cloves, crushed
juice of 1 lime
2 T. olive oil
24 large shrimp, peeled and deveined (approx. 1 pound)
Instructions:
Preheat oven to 400 F.
Cut peppers in half lengthwise. Remove seeds and veins and set aside. In a medium mixing bowl, combine potatoes, corn, zucchini, ½ cup of the cheese, cilantro and cumin. Spoon potato mixture evenly into the peppers (mixture should mound high, not be flush with peppers). Set aside.
In a separate bowl, mix together tomatoes, white onion, 1 T of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
Combine garlic cloves, lime juice, remaining 1 T adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
Place peppers in oven and bake for 30 minutes. Remove from oven, sprinkle peppers with remaining shredded cheese and place back in oven for 10 minutes, or until cheese is melted and lightly browned.
Meanwhile, remove shrimp from refrigerator. Drain excess liquid and place shrimp onto sheet pan. Roast shrimp alongside peppers for approximately 5 minutes or until shrimp are cooked through (you can time this so both peppers and shrimp are removed from the oven at the same time).
Place one stuffed pepper onto plate, top with some tomato mixture from bottom of pan and 3 large shrimp. Garnish with fresh chopped cilantro, if desired.
From thewickednoodle.com