Sense of Home
~adapted from Bon Appetit, December 2002~
8 servings
8 large poblano chilies (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
1 cup packed grated Fontina cheese or Monterey Jack cheese
1/4 cup chopped red or green bell pepper
2 tablespoons chopped shallot
1/2 teaspoon red pepper
2 tablespoons chopped fresh cilantro
salt and pepper to taste
Fresh or cooked chunky salsa
Char poblano chilies over gas flame or in a broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along one side. Remove seeds, leaving stems attached.
Mix shrimp and next 5 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 degrees F. Bake chilies uncovered until heated through and cheese melts, about 15 minutes.
Serve with salsa.
Sense of Home / Recipes / Main Dishes
