Cheese-and-Shrimp-Stuffed Roasted
Poblanos with Red Bell Pepper Sauce

Instead of Panela, other soft white Mexican cheeses (such as Oaxaca, or those used for making quesadillas) work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking.

Notes from Us: Make sure you remove all of the seeds! We made the mistake of not cleaning them out all the way and that made for a SPICY appetizer!!

Makes 8 servings

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)


  1. Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  2. Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  3. Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.

Wine Recommendation: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).
Recipe Source: Bon Appétit, Cooking Class - September 2001 (John Rivera Sedlar)

Nutritional information per serving (per Mastercook): 165 Calories; 9g Fat (44.8% calories from fat); 14g Protein; 9g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 188mg Sodium.

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