Chiles Rellenos de Camarones (Shrimp St￭ Poblanos)

Ingredients

• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 cup shredded cheese (e.g., Chihuahua, Monterey Jack, or a blend)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 cup tomato sauce
• 1 teaspoon lime juice
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.
2. In a skillet, heat a bit of oil over medium heat. Add the diced onion and garlic; sauté until softened, about 3-4 minutes. Add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes. Remove from heat and stir in the shredded cheese and cilantro, allowing the cheese to melt slightly.
3. Carefully peel the charred skin off the roasted poblano peppers. Cut a slit down one side of each pepper and remove the seeds. Stuff each pepper generously with the shrimp and cheese mixture.
4. In a small bowl, mix the tomato sauce, lime juice, and smoked paprika. Pour a bit of the sauce into the bottom of a baking dish. Place the st￭ peppers in the dish and pour the remaining sauce over the top.
5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is melted.

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