Les Gourmettes Goat Cheese Shrimp-Stuffed Poblanos
8 poblano chiles
4 ounces mild goat cheese
1/2 cup panela or Monterey jack cheese, grated
1/2 pound shrimp, peeled, deveined and cooked
1 tablespoon shallots, chopped
1/4 cup red bell pepper, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
Salt and pepper, to taste
Red Bell Pepper Sauce
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 cup shallots, chopped
1 serrano chile, seeded and chopped
2 large red bell peppers, roasted
1 cup chicken stock
Poblanos: Roast poblano chiles either over a direct flame or under a broiler
until charred. Allow chiles to steam in a plastic or paper bag, then remove the
charred skin. Leaving the stems intact, make a slit in the sides of the chiles and
remove the seeds.
Heat the oven to 350 degrees F.
In a medium mixing bowl, combine the cheeses with shrimp, shallots, bell peppers,
cilantro and basil.
Taking care not to tear the chilies, carefully stuff them with
the cheese mixture.
Transfer the chiles to a baking sheet. Place in preheated oven
for about 10 minutes.
Serve with red bell pepper sauce.
Red Bell Pepper Sauce: Heat olive oil in a medium skillet. Add garlic, shallots
and Serrano chile; sauté until shallots are tender, about 5 minutes.
to a blender. Add red bell pepper and chicken stock; blend until smooth.
to taste with salt and pepper.
Source: Chef Barbara Fenzl - Les Gourmettes, Phoenix, Arizona - azfamily.com