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Cheese and Shrimp-Stuffed Poblanos

Photo: Romulo Yanes; Styling: Deborah Williams
Yield 4 servings
Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can't find Chihuahua.

Ingredients

  • 1 red bell pepper
  • 8 poblano peppers
  • 2 tablespoons olive oil
  • 1 pound peeled and deveined medium shrimp, chopped
  • 1/2 teaspoon salt, divided
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon ground red pepper
  • 1/2 cup half-and-half
  • 3/4 cup fat-free milk, divided
  • 3/4 cup (3 ounces) shredded Chihuahua cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Nutrition Information

  • calories 376
  • fat 18.7 g
  • satfat 7.5 g
  • monofat 8 g
  • polyfat 1.9 g
  • protein 32.9 g
  • carbohydrate 20.2 g
  • fiber 2.1 g
  • cholesterol 206 mg
  • iron 4.4 mg
  • sodium 649 mg
  • calcium 306 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

  4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.