Baja Poblanos Rellenos Recipe
Author: 
Recipe type: Main Dish
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Seafood in a creamy sauce stuffed into fruity poblano peppers - all with the colors of the Mexican flag. A flavor fiesta for your mouth!
Ingredients
  • 1 jar (12 ounces) roasted red bell peppers, drained
  • 1 can (15 ounces) fire-roasted diced tomatoes, UNdrained
  • 1 teaspoon salt
  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 teaspoons ground cumin
  • 1 pound medium peeled and deveined raw shrimp
  • 1 cup (1 ounce) Monterey jack cheese, grated
  • 2 ounces low fat cream cheese
  • ½ cup queso fresco, crumbled, for garnish
  • ½ cup diced cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend red peppers, diced tomatoes and salt in a blender until very smooth. Pour into a 9 by 13 baking pan, or in six oblong baking dishes.
  3. Cook poblano peppers in the microwave oven for about 2 minutes, just until softened.
  4. Cut a long slit in one side of the poblanos from stem to tip. Scoop out all seeds and pulp from inside poblanos.
  5. In a large skillet, heat oil over medium high heat. Add onion and cook 3 minutes. Add garlic, jalapeno and cumin and cook another 1 to 2 minutes, until fragrant. Dice the shrimp and add to skillet. Cook until shrimp is translucent. Stir in cream cheese and then Monterey Jack cheese until melted. Remove from heat.
  6. Stuff the poblanos with the shrimp mixture and then place in the pan(s) with the sauce.
  7. Bake at top of oven for about 40 minutes, until lightly browned and bubbly around edges. Serve warm.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/skinny-roasted-shrimp-chile-rellenos/