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–+ servings
Photo shows a plate with stuffed chile, rice and cherry tomatoes.
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5 from 1 vote

Shrimp Stuffed Poblanos With Colorado Sauce

Fresh Poblano Chiles stuffed with shrimp and cheese and smothered with a rich Molé Colorado. See our recipe for Molé Colorado.
Prep Time1 hour
Active Time55 minutes
Total Time2 hours
Course: Main Course
Cuisine: Gluten Free, Mexican
Keyword: Gluten free, Mexican, shrimp, stuffed chiles, stuffed chilis
Yield: 4 servings
Calories: 567kcal
Author: 2 Cooks in the Kitchen

Materials

  • 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.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 567kcal | Carbohydrates: 25g | Protein: 37g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 262mg | Sodium: 2277mg | Potassium: 536mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2641IU | Vitamin C: 101mg | Calcium: 507mg | Iron: 2mg