Name: Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce
Yield: Makes 8 servings
Ingredients: 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)

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Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper SaucePornchai Mittongtare

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. What to drink: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).

Recipe notes

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