Shrimp Stuffed Poblanos With Colorado Sauce is a beautiful meal that is always a crowd pleaser. Fresh Poblano Chiles stuffed with shrimp and cheese and smothered with a rich Molé Colorado Add a side of Mexican Rice, some fresh corn and a little cherry tomato salsa and you are cooking with some of the best fresh ingredients late summer has to offer. We love to go to the Farmers Market and bring home a big pile of poblanos.

This recipe is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Shrimp Stuffed Poblanos With Colorado Sauce.

The Ingredients

• 4 Poblano Peppers
• Drizzle of Olive Oil
• 1 Onion Diced
• 4 Garlic Cloves, chopped
• 1 tsp Coriander
• 1 tsp Cumin
• 8 Large Shrimp, cut into bite size pieces
• 3/4 lb bay shrimp
• 1 Cup Jack Cheese
• 1 Cup Mozarella Cheese
• 1 8 oz package Cream Cheese, softened
• 2 Cups Colorado Sauce
• Cheddar for topping

Roast the Poblanos

This begins by roasting the poblanos so we can peel and seed them. We do this on the grill but you can do this under the broiler or over any flame. We’ll turn the grill up high, place the peppers on it and then turn them frequently until they are darkened all over.

Steam In A Pot

As the poblanos get done, you can put them in a soup pot with a lid. This allows them to steam and then makes them easier to peel.

Remove Stems and Seeds

Let the chiles cool until you can easily handle them. Peel the chiles. With a small paring knife make a slit 1/2way down from the top on one side of the chile. The seeds are attached at the bottom of the stem. Scrape about with the knife to loosen the seeds. Then remove the seeds carefully so you keep the chile intact. You can run water inside the chile to rinse some of them out.

Cook Onions, Garlic and Cumin

With our chiles ready, we can work on the filling. Heat some oil in a pan on medium heat. Next we’ll add the onions, garlic and cumin and cook until the onions are softened, about 10 minutes.

Add The Shrimp

When the onions are cooked, we can add the large shrimp pieces. We like to cut them into fairly large pieces, in thirds or fourths if they are really big. Cook for just about 1 minute, stirring and then add the bay shrimp. Cook one minute more just to get the bay shrimp warm and then remove from heat and let cool a bit.

Mix The Cheeses

Mix together the Mozarella, Jack and Cream Cheese. Do this in a large bowl as we will be adding the shrimp and onions to the bowl later.

Mix Shrimp and Onion With Cheese

When the shrimp and onions have cooled a bit, but not too much, add them to the cheese. Mix this together. The heat will make the cheese gooey and help to get it all mixed. Try not to get too much of the liquid that ends up in the pan.

Stuff the Chiles

Now we are ready to stuff the chiles. We like to use a serving spoon, pack some of the cheese mixture onto it and then place that carefully inside the chile. Push it around to fill the corners and then add another scoop.

Cover With Colorado Sauce

Lay the chiles in a greased baking dish and then cover with the Colorado Sauce.

Sprinkle With Cheddar and Bake

Sprinkle with shredded cheddar cheese and then bake at 350 degrees for 45 minutes.

We like to serve this with Mexican Rice, some fresh corn off the cob and a cherry tomato salsa of some sort. Just cherry tomatoes by themselves cut in half is enough to provide a little brightness to the dish. Cherry tomatoes with lime juice works well or even a little cherry tomato pico de gallo to be fancy.

Here is a link to the Colorado Sauce Recipe.

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