A zesty appetizer using the wonderful flavor of the Poblano Pepper. Filled with shrimp, Texas Brew Honey Roasted Chipotle Salsa, topped with cheese, you have an appetizer the whole family will love. You can also add more stuffing and serve them as a main course. They are that good!
Recipe by Brenda Craig, Texas Brew Products
1 cup Texas Brew Honey Roasted Chipotle Salsa, (Mild Or Your Heat Preference)
1 to 1 1/2 lbs. fully cooked medium shrimp (tail removed)
6 Full & Plump Poblano Peppers, halved and seeded (see tip below, preserve ring tops)
1 15 oz. can of small diced tomatoes or fire roasted tomatoes which you may dice smaller
3/4 cup Red or sweet onion
2/3 cup coarsely chopped fresh cilantro
1 cup shredded mozzarella cheese (can substitute Mexican Blend Cheese)
1 cup shredded sharp cheddar cheese or Co Jack
Makes 12 large appetizers
Option One: Preheat oven to 425 degrees. Half and seed poblano peppers. Place poblano peppers, skin side up, onto a large foil-lined baking sheet. Roast for 20 minutes or until slightly charred. I like mine deeply charred. If you like to remove the skin (I don’t) remove peppers from oven and fold up foil around peppers and let stand 10 to 15 minutes. If desired, unwrap and remove skin. Reduce oven temperature to 350 degrees.
Option Two: Preheat gas grill, half and seed poblano peppers and place on grill skin side down until slightly charred. I like them deeply charred. Remove and place on a foil lined baking sheet. If you like to remove the skin (I don’t) fold up foil around peppers and let stand 10 to 15 minutes. If desired, unwrap and remove skin. Preheat oven to 350 degrees.
Suggestion: Preserve top rings of peppers when you cut them off to divide and grill or roast. Cut up and add to stuffing when you sauté onions.
1. Prepare roasted poblano. Place halves on A foil lined pan and fine chop poblano roasted ring tops if you chose to use them which I highly suggest.
2. In a large skillet sauté shrimp medium heat for one (1) minute each side in olive oil and a 1 Tbsp. of the salsa. Remove and set aside.
3. In the same skillet, sauté chopped onions, chopped poblano rings in olive oil.
4. Add diced/roasted tomatoes, cilantro, salsa, and gently simmer until liquid is greatly reduced.
5. Stir in mozzarella or Mexican style cheese.
6. Gently add in all but 12 shrimp (set aside the shrimp) and mix gently.
7. Spoon shrimp stuffing onto roasted poblano pepper halves, dividing evenly. Don’t be afraid to pile it on.
8. Top each poblano half with shredded cheddar or Co Jack cheese.
9. Bake in 350 degree pre-heated oven for 15 minutes or until cheese is good and melted.
10. Add one shrimp to the top of each poblano half and bake 2 more minutes. (If you would like more on top you can prepare a few more shrimp, I do)
11. If desired, top with any of the suggested garnishes. Serve hot.
Garnishes: Chopped green onion, black olives, sour cream, guacamole, cilantro sprigs (optional).
Note: Chile peppers contain volatile oils that can burn your skin or eyes. Avoid direct contact with chilies as much as possible. It is best to use plastic gloves when handling chile peppers and wash hands afterwards.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.