Shrimp Stuffed Poblanos

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.

Cooking Method: Baking, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 545.6

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

1
Preheat the oven to 350°F (175°C).
2
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.
3
Transfer the cheese and corn mixture to a large bowl.
4
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.
5
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.
6
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.
7
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.
8
In another medium bowl, beat the eggs with the water until smooth.
9
Place the flour in a shallow dish. Dredge each stuffed pepper in the flour, shaking off any excess.
10
Dip the floured peppers into the egg mixture, ensuring they are fully coated.
11
Roll the egg-coated peppers in the breadcrumb mixture, pressing gently to adhere.
12
Place the coated peppers in a shallow baking dish, leaving a little space between each one.
13
Bake for 30 minutes, or until the breadcrumbs are golden brown and the peppers are thoroughly heated through.
14
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.

Read it online: https://www.chefs-mate.com/recipe/shrimp-stuffed-poblanos/