These Shrimp Stuffed Poblanos are a delicious fusion of textures and flavors, perfect for a hearty weeknight dinner or a special family gathering. The mild heat of the roasted poblano peppers cradles a rich, savory filling made with tender shrimp, creamy queso fresco, corn, and a blend of cheddar and Monterey Jack cheeses. The filling is bound together with cooked rice and sour cream for a comforting, home-style taste. Each pepper is then coated in a golden, buttery breadcrumb mixture that adds a satisfying crunch to every bite. This dish is visually stunning and incredibly satisfying, offering a great balance of seafood and cheese. It’s an excellent choice when you want something unique yet familiar, bringing a touch of culinary excitement to your table without requiring hard-to-find ingredients. Serve immediately while hot for the best experience.
Shrimp Stuffed Poblanos
Description
These Shrimp Stuffed Poblanos are a delicious fusion of textures and flavors, perfect for a hearty weeknight dinner or a special family gathering. The mild heat of the roasted poblano peppers cradles a rich, savory filling made with tender shrimp, creamy queso fresco, corn, and a blend of cheddar and Monterey Jack cheeses. The filling is bound together with cooked rice and sour cream for a comforting, home-style taste. Each pepper is then coated in a golden, buttery breadcrumb mixture that adds a satisfying crunch to every bite. This dish is visually stunning and incredibly satisfying, offering a great balance of seafood and cheese. It's an excellent choice when you want something unique yet familiar, bringing a touch of culinary excitement to your table without requiring hard-to-find ingredients. Serve immediately while hot for the best experience.Directions
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Preheat the oven to 350°F (175°C).
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In a food processor, combine the queso fresco and corn. Pulse just until the corn is no longer visible but the mixture remains slightly chunky.
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Transfer the cheese and corn mixture to a large bowl.
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Add the cooked rice, chopped shrimp, shredded cheddar cheese, Monterey Jack cheese, chopped onion, sour cream, and salt to the bowl. Stir until well combined.
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Prepare the poblano peppers by cutting a small slit in one side of each. Carefully remove the seeds, leaving the stems intact. Pat the peppers dry with paper towels.
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Stuff each pepper with approximately 1/4 cup of the shrimp mixture. Secure the opening with a wooden pick if necessary to keep the filling inside.
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In a medium bowl, combine the fresh bread crumbs, grated Parmesan cheese, and melted butter. Stir until the crumbs are evenly coated and blended. Set aside.
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In another medium bowl, beat the eggs with the water until smooth.
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Place the flour in a shallow dish. Dredge each stuffed pepper in the flour, shaking off any excess.
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Dip the floured peppers into the egg mixture, ensuring they are fully coated.
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Roll the egg-coated peppers in the breadcrumb mixture, pressing gently to adhere.
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Place the coated peppers in a shallow baking dish, leaving a little space between each one.
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Bake for 30 minutes, or until the breadcrumbs are golden brown and the peppers are thoroughly heated through.
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Serve immediately.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 545.6kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 16.1g81%
- Cholesterol 161.4mg54%
- Sodium 588.8mg25%
- Total Carbohydrate 46.5g16%
- Dietary Fiber 1.9g8%
- Sugars 2.7g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
