Loved it! I made this tonight and gobbled it up in about 2 minutes. The cheese sauce is so good with the shrimp and peppers. I do agree it is time consuming but if you know that going in it's not so bad. I assembled my poblanos on the same foil-linked baking sheet used to broil them and popped them in the oven for about 5 minutes to heat through. I also heating the cheese sauce up a bit in the microwave at the last second and poured over the peppers. Highly recommend the queso chihuahua if you can find it.
Cheese and Shrimp-Stuffed Poblanos
Cansas Posted: 02/17/10
jeichert1980 Posted: 02/09/10
I enjoyed the flavor and so did the family but this is very time consuming to make. If you have the time to try it, I'd say give it a whirl because the flavors are neat but I won't make this one again. Side note: mild cheddar is a good substitute if you cannot find chihuahua cheese.
ca1allicat Posted: 12/22/10
A lot of work, but well worth the effort! We didn't change a thing in the recipe and everyone at the table loved them.
deeannaNtx Posted: 01/11/10
This dish was somewhat time consuming, and the poblanos were a bit tricky to work with after broiling, but it was worth it because they was wonderful! I ended up making them early and warming them in the oven, so I think they could be made a day ahead if serving them for an event. I used cheddar cheese and it was fine. I will absolutely make this again.
andreangt Posted: 01/11/10
Not too difficult. But I had to reheat/warm up everything, peppers and sauce were too cold. Not sure about making ahead as to affects on the cheese (i.e. would it get lumpy?). Having said all that--we absolutely loved this dish. I was told it's to be added to list of favs. I used goat cheese and asiago because that's what I had on hand. Oh my. Please try this recipe.
SASGeek Posted: 02/03/10
This is a wonderful recipe, I also thought that the Chiles and the filling were a little cold by the time that it came to fill the Chiles. That said It was great. The sauce was decadent even though it was fat reduced. I used a local Monterey Jack cheese. My wife didn't like the pablanos much so I think that the next time (and there definitely will be a next time) I might use the filling in warm corn tortillas and might even add some shredded cabbage for a seafood Taco. I served it with corn and Guacamole. Also I think that it would make a good filling for a casadilla. This is definitely a Keeper...
Brandee24 Posted: 01/16/10
This dish is AMAZING! I just made a double batch and put most of the peppers in the freezer. Part of the reason I did that is because it *is* a time-consuming process, and I wanted to reap the rewards several times! I've successfully frozen peppers before, so I'm sure this will be no different (using my FoodSaver). I did use the chihuahua cheese. If you want a spicy, special occasion recipe, consider this one. My husband RAVES. (I used gloves when handling the poblanos after a painful first attempt with the recipe.)
pokerstar Posted: 01/23/10
The cheese sauce is amazing! I could not find chihuahua cheese, so I substituted quesadilla cheese and it was delicious. I would make this again. I would even suggest making it as a shrimp dip as an appetizer to go with chips.
momlovedum2 Posted: 02/16/10
Threw it away. Blick.
PAchef Posted: 02/21/10
I just made this tonight. It was awesome!! My husband said it was worthy for guests too. I left out the cilantro, because I don't like it, but the flavor was so great. My husband didn't even know that it was low in fat! Great dinner, a little on the difficult and time consuming side, but well worth the effort.
lwallb Posted: 05/18/10
This dish has earned a spot on my go-to list for company. Although it is a touch time consuming, if you mise en place first, it's not so bad. I also had problems with all portions of the dish being warm come eating time, but a 30-second zap in the microwave seemed to do the trick. If I had a gas range, I'd just blister the peppers on the open flame, but to each his own.
erincook Posted: 04/07/11
Y*U*M I prepped in the morning & cooked at night. Hubby told me to make it for his P's- that's how good it is. I used jarred roasted red peppers, which sped things up a little. I nuked the shrimp mixture before stuffing it into the peppers b/c I felt like it did get a little cold. I only had enough to stuff 4 poblano's, so next time I'll buy fewer. I served w/ canned refried beans and sour cream. Next time I'd maybe even serve with some brown rice too, to help soak up the extra cheese sauce. I didn't think this was too hard to prepare- it comes together quick!
carolfitz Posted: 03/10/13
Prepped the peppers & shrimp in the morning, in the evening made the sauce using monterey jack & assembled just before dinner. Came together pretty fast. Stuffed peppers on a foil-lined sheet, topped them with some crumbled queso fresco and warmed in 350 oven for maybe 15min. Simple chopped salad of tomato, avocado, sweet onion, cilantro dressed with bit of lime. Appetizer was very easy corn & crab fritters from the same CL page served with a mayo/chile sauce. Pretty good.