- 4
- 60 mins
Ingredients
- 4 large poblano chilies
- canola oil
- 1/2 pound Mexican chorizo, casings removed
- 1/2 red bell pepper, core and seeds removed, diced
- 1/2 green bell pepper, core and seeds removed, diced
- 1 jalapeno, core and seeds removed, minced
- 1 small red onion, diced
- 2 tablespoons minced garlic
- 1 cup short-grain rice
- 1 (12 oz) can Miller Lite beer
- 1/2 cup water
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound shrimp, shelled, deveined, cut into 1/2 inch pieces
- 3/4 cup shredded jack cheese
- 3/4 cup shredded cheddar cheese
Preparation
Step 1
Cook the Filling: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the chorizo and use a wooden spoon to break into small pieces. Cook for 5 minutes or until browned. Add the bell peppers, jalapeno, onion and garlic and cook until translucent, about 5 to 7 minutes. Add the rice and stir to coat all of the grains with the oil. Add the beer and water and increase the heat to high. Cook for 3 minutes, cover and reduce the heat to low. Cook for 20 minutes or until the rice is cooked through and the liquid is completely absorbed.
Prepare the Chilies: While the rice is cooking prepare the chilies. Place them on a medium grill and cook 3-4 minutes per side until tender. Remove from the grill and let cool. Cut the top ¼ of the chili off and remove the seeds and ribs from inside.
Assemble the Chilies: Fluff the rice with a fork and stir in the cilantro, cumin and season with salt and pepper to taste. Stir in the shrimp. Stuff each chili with 1/6 of the rice mixture. Return chiles to the grill and close lid or cover with a dome. Cook the chilies for another 5-10 minutes. In a small bowl combine the jack and cheddar cheese. Remove the chilies from the oven and top with the cheese mixture. (If using a broiler: Broil for about 3 minutes until the cheese melts. Let cool slightly before serving).