Description
Fresh Poblano Chiles stuffed with shrimp and cheese and smothered with a rich Molé Colorado. See our recipe for Molé Colorado.
Ingredients
Units
Scale
- 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
Instructions
- Char the skins of the poblanos. Peel and seed them, leaving the stem intact.
- Heat some oil in a frying pan over medium heat. Add the onion, garlic and cumin and cook until the onion has softened, about 10 minutes.
- Add the large shrimp pieces and cook for one minute.
- Add the bay shrimp and cook for one more minute. Remove from heat.
- Mix the cheeses together in a large bowl.
- Add the shrimp to the cheese and mix well.
- Stuff the chiles with the shrimp and cheese mixture.
- Place the chiles into an oiled baking dish and sprinkle some shredded cheddar over them.
- Bake at 350 degrees for 45 minutes.
- Let cool for 10 minutes before plating.
