Poblano Stuffed with Chorizo, Shrimp, and Rice

Ingredients
  • 1 T oil
  • 1/2 lb Mexican-style chorizo
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 jalapeño, minced
  • 2 T garlic, minced
  • 1 C short grain rice
  • Liquids
    • 1 C low-sodium chicken stock
    • 1/2 C white wine
    • 1/2 C water
  • 6 large, fresh poblano chiles
  • 1 lb 20/25 shelled deveined shrimp, cut into 1/2 inch pieces
  • 3/4 C cheddar cheese, shredded
  • 3/4 C jack cheese, shredded
Instructions
  1. Preheat oven to 400º F.
  2. In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
  3. Add peppers, jalapeno, onions and garlic, cook until translucent
  4. Add rice and cook until all the grains of the rice are coated with oil.
  5. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
  6. Place poblano chiles on baking sheet and bake for 15 minutes.
  7. Check rice for doneness after 20 minutes.
  8. Remove from oven and let cool.
  9. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
  10. When rice is finished cooking, fluff with fork and stir in shrimp.
  11. Stuff chiles with 1/6 of the rice mixture.
  12. Place all the chiles on baking sheet and place into oven for 10 minutes.
  13. Remove from oven, mix cheeses together and cover pepper with cheese.
  14. Broil for 3 minutes to melt and brown the cheese.
Ingredients
Oil (olive extra virgin)
Sausage (chorizo)
Pepper (bell red)
Pepper (jalapeño)
Garlic
Rice (short grain)
Chicken (stock)
White wine
Pepper (poblano)
Shrimp
Cheese (cheddar)
Cheese (monterey jack)
Categories
Dinners
Mexican
Cooking Method
Oven
Smoker
Yields 6 servings