Cheese- And Shrimp-Stuffed Roasted Poblanos With Sauce

Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking.

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

8		Poblano chilies - (abt 3 oz ea) (large)
		= (also known as pasillas; available at
		Latin American markets and some
		Supermarkets)
8 oz	227g	Peeled deveined cooked shrimp - coarsely chopped
2/3 cup	97g / 3.4oz	Soft fresh goat cheese - (abt 4 oz) - room temperature
1/2 cup	73g / 2.6oz	Grated Panela cheese - (packed)
		= (or Monterey Jack cheese)
1/4 cup	36g / 1.3oz	Chopped red bell pepper
2 tablespoons	30ml	Chopped shallot
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh basil
		Red Bell Pepper Sauce II - (see recipe)
		Fresh basil leaves - (optional)

Recipe Instructions

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.

Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2002

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