Chorizo and Shrimp Stuffed Poblano Peppers

Pangea Catering Chorizo & Shrimp Stuffed Poblano

  • Olive oil to brush peppers
  • 4 poblano peppers (roasted)
Chorizo Shrimp Filling
  • 2 tablespoons of olive oil
  • 1 medium sized onion minced
  • 1 garlic clove
  • 4 ounces of chorizo sausage chopped into ½ inch cubes
  • 2 juiced limes
  • ½ cup of sherry wine
  • 2 tablespoons of tomato paste
  • ½ cup of water
  • 1 cup of cooked brown rice (I used Trader Joe’s fully cooked long grain brown rice – or you can use another brand)
  • 1 teaspoon of cumin
  • ½ teaspoon of salt
  • 1 4 ounce can of baby shrimp
  • ½ cup of chopped cilantro
  • 1½ cups of shredded cheese
Roasted Poblano Peppers
  1. Preheat oven to 400ºdegrees.
  2. Brush all sides of the poblano peppers with olive oil and place on a lined cookie sheet to roast.
  3. Roast for 5 minutes a side or until the poblano peppers start to become blistered or golden brown.
  4. Let the poblano peppers cool. Peel the outer skin from the poblano peppers.
  5. On a cutting board, make a slit and de-seed the membranes of the peppers. Set aside in a baking tray.
Chorizo Shrimp Stuffing
  1. Add the olive oil to a fry pan, and sauté the onion for 10 minutes until translucent. Add the garlic and sauté 2 minutes until fragrant.
  2. Chop the chorizo and add the sausage to the onion and garlic mixture.
  3. Pour the sherry wine, and juice of the limes into the mixture. Add the tomato paste, and water. Slowly stir the mixture, until the tomato paste dissolves and is well combined.
  4. Add the cooked rice, shrimp, cumin, salt, pepper, and chopped cilantro, stirring frequently until well dispersed. Simmer for about 2 minutes.
  5. Sprinkle 1 cup of the Queso cheese into the mixture until it melts.
  6. Fill the poblano peppers carefully with the chorizo shrimp stuffing. Sprinkle the remaining ½ cup of cheese ontop of the poblano peppers.
  7. Bake at 400º degrees for 10 minutes until the cheese ontop is golden brown and melted.
  8. Enjoy!

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