Poblanos Stuffed with Shrimp and Chorizo

By Valarie

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

Details

Servings 4
Cooking time 60mins
Adapted from dadt.com

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).