Cheese and Shrimp-Stuffed Poblanos

Photo: Romulo Yanes; Styling: Deborah Williams

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can't find Chihuahua.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 18.7g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 1.9g
  • Protein: 32.9g
  • Carbohydrate: 20.2g
  • Fiber: 2.1g
  • Cholesterol: 206mg
  • Iron: 4.4mg
  • Sodium: 649mg
  • Calcium: 306mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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. 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.
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