Roasted Shrimp-Stuffed Poblanos

A different rift on Mexican food. Loved it! With of the reviews I was hesitant but we love poblano chiles and decided to give it a try. Made a few changes instead of the crushed coriander, added 1/4 tsp. ground coriander and ½ tsp. cumin, also didn’t have fresh Cilantro so added 2 tsp. dried and crushed into the shrimp mixture. Peeled the poblanos. To maintain heat, used a whole jalapeño seeded and minced. I did not have any queso fresco substituting with pepper jack for my husband. It is a keeper recipe for us and will be to serving it to company.

I don't see how anyone can follow this recipe exactly and say it is horrible and bland - you must be used to very highly spiced food. I found this recipe absolutely delicious, the filling creamy, the sauce very good. I used low-fat cream cheese and a low-fat Italian cheese blend (it was what I had in the fridge). I also used extra large shrimp (already on hand) so I cut it into large chunks. This had a LOT of flavor. Since it was already pretty cheesey, I decided not to add the queso fresco to save on some fat and calories. I ate the leftovers over the period of a week and it re-heated very well in the microwave. One night I added some chopped avocado and that was excellent, too. I will make this recipe again. One thing possibly left out of the recipe instructions: peeling the poblanos before cutting open and seeding. Maybe the author doesn't do that, but I did, since a lot of other recipes do call for it.

What a horrible recipe! Bland, bland, bland .... I followed the recipe exactly and while tasting the ingredients I knew it was too bland. I started adding garlic, more jalapenos, etc. The outcome was still NO FLAVOR. Everyone I served agreed ... bland and boring, but it looked nice. Lucky I cooked some other foods to go along with the meal.

My husband and I really enjoyed this dish. I followed the recipe exactly and the flavors were great and perfectly seasoned. I will definitely make this again but use a bit more shrimp and broil the stuffed peppers for a bit at the end to get a nice brown top like the photo. Yum!