SHRIMP AND CHORIZO STUFFED POBLANOS

SHRIMP AND CHORIZO STUFFED POBLANOS
FROM THE KITCHEN OF GUY FIERI ®
Prep Time: 20 minutes | Total Time: 1 hour
Yield: 4 servings
canola oil
½ lb. Mexican chorizo, casings removed
½ red bell pepper, core and seeds
removed, diced
½ green bell pepper, core and seeds
removed, diced
1 jalapeño, core and seeds removed,
minced
1 small red onion, diced
2 tbsp. garlic, minced
1 cup short-grain rice
1 (12 oz.) can Miller Lite®
½ cup water
4 large poblano chilies
¼ cup cilantro, chopped
1
1
½
1
tsp. ground cumin
tsp. kosher salt
tsp. freshly ground black pepper
pound shrimp, shelled, deveined, cut
into ½-inch pieces
¾ cup shredded Monterey Jack cheese
¾ cup shredded cheddar cheese
Cook the Filling:
Heat 1 tbsp. of oil in a large saucepan over medium heat. Add the chorizo, and use a wooden spoon to break into small pieces.
Cook for 5 minutes or until browned. Add the bell peppers, jalapeño, onion, and garlic, and cook until translucent, about 5 to 7
minutes. Add the rice, and stir to coat all of the grains with the oil. Add the beer and water, and increase the heat to high. Cook
for 3 minutes, cover, and reduce the heat to low. Cook for 20 minutes or until the rice is cooked through and the liquid is completely absorbed.
Preheat the oven to 400°F.
Prepare the Chilies:
While the rice is cooking, prepare the chilies. Rub the outside of the chilies with oil, place them on a baking sheet, and bake for
Assemble the Chilies:
of the rice mixture. Bake the chilies for another 10 minutes. In a small bowl, combine the Monterey Jack and cheddar cheeses.
Remove the chilies from the oven, and top with the cheese mixture. Broil for about 3 minutes until the cheese melts. Let cool
slightly before serving.
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