- INGREDIENTS:
- Roasted poblanos and red peppers:
- 8 poblano chiles
- 2 large red bell peppers Stuffed Poblanos:
- 4 ounces mild goat cheese, room temperature
- 1/2 cup grated Panela cheese or Monterey Jack
- 1/2 pound cooked, peeled and deveined shrimp, chopped
- 1 shallot, very finely chopped
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon finely chopped fresh cilantro leaves
- 1 tablespoon finely chopped fresh basil leaves
- 1/2 teaspoon kosher salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper, plus more if needed
- Red Bell Pepper Sauce:
- 1 tablespoon extra virgin olive oil
- 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 Serrano chile, seeded and finely chopped
- 2/3 cup chicken broth or vegetable broth, plus more if needed
- 1/2 teaspoon kosher salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper
PREPARATION
1. Roast and peel the poblano chiles and red peppers: Over an open gas flame (on the stovetop or outdoor grill), roast the chiles and peppers, turning with tongs for even roasting, about 5 minutes each (you can roast two or three at a time on each gas burner). The chiles and peppers are done when they are soft, blackened and blistered over most of their surfaces (it is not necessary to get every nook and cranny, and for the chiles which must remain intact for stuffing, it’s important not to over-roast them).
2. Place the hot chiles and peppers into two separate large bowls. Cover the bowls with plates or with plastic wrap; set aside for about 15 minutes. Using a paring knife, gently rub the skin off of the flesh of each chile and pepper. Wipe the surface of the flesh with paper towels to remove most of the excess skin and charred bits; discard the skin and set the chiles and peppers aside. (Never run roasted chiles or peppers under water to remove the skins; doing so removes flavorful natural oils.)
3. Make the stuffed poblanos: Preheat the oven to 350° F. Line a 9- by 13-inch rimmed baking sheet with parchment paper. Carefully slit each chile down one side and remove the seeds, leaving the stems attached. In a medium bowl, combine the goat cheese, Panela cheese, shrimp, shallot, chopped red pepper, cilantro, basil, salt and pepper; stir well. Taste and adjust seasoning as needed. Divide the cheese mixture into eight equal portions. Place one portion into each chile, being careful not to overfill. Close each chile, overlapping the edges slightly. (These can be made a day ahead, covered and refrigerated). Transfer the stuffed poblanos to the baking sheet. Bake until just warmed through, about 10 minutes.
4. Make the sauce: Cut open the roasted red bell peppers; remove and discard the stems and seeds. In a medium skillet, heat the oil over medium heat. Add the shallots, garlic and Serrano chile and cook, stirring occasionally until the shallots are tender, about 3 minutes. Transfer the mixture to a blender. Add the roasted red peppers, chicken broth, salt and pepper. Blend until smooth. Add more broth as needed to reach the desired consistency (it should not be too runny). Taste and adjust seasoning as needed. (The sauce can be made a day ahead and refrigerated). Return the sauce to the skillet to warm slightly.
5. To assemble: Place one or two stuffed poblanos onto each plate. Spoon sauce on and around the poblanos.
Stay tuned for more recipes and updates. You can find great peppers from Burnside Acres this week at the market.
-Your Charlestown Land Trust
