Chorizo and Shrimp-Stuffed Poblanos

We love chorizo. And poblanos. And shrimp.

So, when I found this recipe from Guy Fieri, I just had to make it, with a few minor changes.


Serve these with some chorizo or jalapeño refried beans.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 T oil
• 1 pound chorizo (Mexican, not Spanish)
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 Serrano chili, minced (can substitute a jalapeño)
• 1 red onion, diced
• 2 T garlic, minced
• 1 cup rice (I used a long-grain organic rice)
• 1 cup chicken stock
• 1/2 cup white wine (or just use more chicken stock)
• 1/2 cup water
• 6 large poblanos
• 1 1/2 pound uncooked shrimp, shelled, deveined, and cut into 1/2" pieces
• 1 cup Sharp Cheddar, shredded (recommend Tillamook)
• 1 cup Monterrey Jack, shredded

1. Preheat oven to 400 F.

2. In a saucepan heat the oil and chorizo and cook for 3-4 minutes.

3. Add the red and green peppers, Serrano, onions, and garlic and cook until the onions are translucent.

4. Add the rice and stir until the rice is coated.

5. Add the stock and wine and bring to a boil for 3 minutes. Reduce to a simmer, cover, and cook for 20-30 minutes, or until the rice is done.

6. Roast the poblanos by placing them on baking sheets and placing in the heated oven for 15 minutes. Let cool, then cut in halves and remove seeds and ribs.

7. Add shrimp to rice mixture and stir. Do not cook. Take rice mixture and fill poblano halves on a baking sheet.

8. Bake in oven for 10 minutes. Combine cheeses and spread over poblanos and return to oven for 3-5 minutes to melt the cheese.