This recipe was inspired by a similar dish we enjoy at La Vaquita Marina Restaurant, San Felipe, Baja California. It has amazing flavor and is easy to make. The Poblano peppers have mild to medium heat and make this meal a crowd pleaser. Poblano pepper heat is at 500 to 1,000 Scoville Heat Units (SHU).
Poblano Peppers Stuffed with Shrimp
Yields: 4 servings
- 4 poblano peppers, halved lengthwise and seeded
- 2 tablespoons butter
- 1/2 cup diced sweet yellow onion
- 1 lb. medium fresh shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 (8-ounce) package cream cheese, softened
- 1/2 teaspoon cayenne pepper powder
- 2 cups shredded Monterey Jack cheese, divided
- 1 teaspoon chopped fresh cilantro
- Garnish: chopped cilantro
- Preheat oven to 350°. Line a baking sheet with parchment paper or foil, and spray with cooking spray.
- Place peppers cut side down, on prepared pan. Bake until slightly tender, 8 to 10 minutes.
- In a large skillet, melt butter over medium-high heat. Add onion, and cook until tender and translucent, 3 to 4 minutes. Add shrimp, garlic, and red pepper. Cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes.
- Stir in lime juice, and salt. Bring to just below a boil; cook until reduced by 1/3. Remove from heat, and add cream cheese, 1 cup of the Monterey Jack cheese, and cilantro stirring until smooth. Spoon mixture into pepper halves.
- Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining cup of cheese on top of the stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Garnish with more cilantro, if desired. Serve immediately.