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