8 large Poblano chilies
8 oz. shrimp, peeled, deveined, cooked and chopped
4 oz Goat Cheese
1/2 Cup Sharp Cheddar Cheese
1/4 Cup Red Bell Pepper, chopped
3 tbsp. Shallot, chopped
3 tbsp. Cilantro, chopped
3 tbsp. Basil, chopped
1 tsp. Cayenne
1 tsp. Paprika
Salt and Pepper to taste
I am a big fan of anything spicy! I love Mexican food especially, and am always interested in trying something new with peppers and chilies. Not knowing what I was even going to do with them, I had asked my wife to pick up some Poblanos from the market. I thought maybe I'd toss them in a quesadilla, or make a sauce of some type, which is when I had the idea to stuff them and I found a good guideline.
First, you want to char your Poblanos over your gas flame stove until blackened on all sides. Once complete, place in a large bowl and cover with cling wrap or container cover for 10 minutes. Charring the Poblanos does take some time, so be patient and make sure you get all sides!
Next, you are going to peel the chilies, and using a knife, slit the chilies open along one side. Remove the seeds and leave the stems attached. This is probably the trickiest part, so remember to be very delicate during this step. You want to remove the seeds or else to Poblanos could end up being super hot and inedible. But, you do not want to open the Poblanos up so much that they are unable to hold the filling. I made my slit closer to the stem and use the tip of my finger and a knife to get the seeds out gently.