Cheese & Shrimp Stuffed Roasted Poblanos with Red Bell Pepper Sauce

[Hard2Believe]

Makes 8 servings


8 large poblano chilies* (each about 3 ounces)

8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil


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.


Red Bell Pepper Sauce

Makes about 2 1/3 cups


2 large red bell peppers

1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño 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 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

[antknee]

sounds good! but isn't seafood + cheese, a chef's no-no?

[Hard2Believe]

sounds good! but isn't seafood + cheese, a chef's no-no?

For certain combinations yes, I wouldn't use cheese in dish where I am serving a nice piece of fish (sea bass, artic char, etc.) But if you think of pasta dishes, when using shrimp or crab you see often a cream sauce with cheese. I think you see it more in spanish or mexican cooking. Manchego cheese is awesome with grilled shrimp for example or seafood enchiladas.

[antknee]

OT: move back to NY. I need a head chef to help me run a food truck here!~

[Hard2Believe]

OT: move back to NY. I need a head chef to help me run a food truck here!~

Thats funny you mention that, my neighbor and I were drinking one night and basically came up with an entire business plan for our own food truck. He is a trader and looking to invest and really likes the food industry so we came up with a food truck idea or breakfast/lunch restaurant.

[antknee]

yeah im dead seriosu bout it. Have all the paperwork to submit for permits etc...but missing one important link. a chef! lol

[Hard2Believe]

yeah im dead seriosu bout it. Have all the paperwork to submit for permits etc...but missing one important link. a chef! lol

What kind of food are you looking to do?

[antknee]

What kind of food are you looking to do?

thats another minor snafu too. I'm still undecided. Have been all over the place w/ ideas. I wanted to find a chef, and kina work w/ him on an idea.

[Hard2Believe]

thats another minor snafu too. I'm still undecided. Have been all over the place w/ ideas. I wanted to find a chef, and kina work w/ him on an idea.

The idea we had thought about was salads and wraps. Like chopped salads and all kinds of crazy wraps. Somewhat healthy but then some not so healthy options as well. All made to order. I make wraps at work for lunch that are really good, for instance today I had grilled chicken with provolone, pepper jack, giardiniera, bacon, ranch, chipotle mayo and lettuce in a spinach wrap....fuckin delicious.