CHEESE- AND SHRIMP-STUFFED
ROASTED POBLANOS WITH
RED BELL PEPPER SAUCE
Instead of Panda, other soft white Mexican cheesesósuch as Oaxaca, or those used for making quesadillasówork well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking.
8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
½ cup soft fresh goat cheese (about 4 ounces), room temperature
½ cup (packed) grated Panela cheese or Monterey jack cheese
¼ cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce (see recipe) Fresh basil leaves (optional)
Char poblano chilies over gas flame or in
broiler until blackened on all sides. Enclose in paper bag 10 minutes.
Peel chilies. Using small sharp knife, carefully slit chilies open along
1 side. Remove seeds, leaving stems attached.
Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
*Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets.
RED BELL PEPPER SAUCE
MAKES ABOUT 2 -1/3 CUPS
2 large red bell peppers
1 tablespoon olive oil
¼ cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeno chili, seeded, minced
1 cup low-salt chicken broth
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat.
Add shallots, garlic, and chili; sauté until shallots are tender,
about 5 minutes. Cool slightly Transfer mixture to blender; add bell peppers
and chicken broth. Puree until smooth. Season sauce to taste with salt
and pepper. (Can be made I day ahead. Cover and chill. Rewarm over medium
heat before serving.)