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Sunday, January 10, 2010

Shrimp & Cheese Stuffed Poblanos with Rice

Chiles Rellenos is probably my favorite Mexican meal. This is a great version and it's fast and easy to make.

1 cup basmati rice
2 cups chicken broth
1/2 onion, diced
1 TB tomato paste
3 poblano peppers
1/2 lb shrimp
handful of mushrooms sliced
3 cloves minced garlic
1 TB flour
1/2 tsp red pepper flakes
1/2 cup milk
1/2 cup shredded queso blanco or Monterrey Jack
2 TB chopped cilantro

1. Heat olive oil in a medium saucepan. Add onions and cook until soft. Add tomato paste and stir well. Add the rice and broth and bring to a boil. Cover and turn the heat to low.

2. Turn your broiler on high and place the poblanos into the oven. Keep an eye on them and turn as they begin to char. Cook until all sides are bubbly. When done, remove the poblanos and place them in a sealed ziplock bag for about 5-10 minutes.

3. Remove the poblanos from the bag and deskin them. Carefully cut the tops off and remove the seeds.

4. Heat a large skillet over medium high heat. Add oil to the pan to coat and then add the shrimp and mushrooms and cook until shrimp is done - about 3 minutes. Remove from the pan and set aside

5. Add the garlic and the red pepper to the pan and saute for about a minute. Add the flour and stir until it forms a paste with the oil.

6. Add the milk and stir for about a minute. Remove the pan from the heat and add the cheese. This should form a thick sauce. Add more cheese if you need to thicken it. When the cheese is melted, add the shrimp and cilantro and salt and pepper.

7. Scoop the cheese and shrimp mixture and fill each of the poblanos. Place on a lined cookie sheet and put back in the oven for about 2 minutes under the broiler.

8. Serve with rice.

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