Stuffed Pepper with Chipotle Sauce

Gabriela Morales
Cook this totally delicious recipe of poblano peppers stuffed with rich shrimp in a creamy cheese sauce with chipotles in adobo, sprinkled with fresh parsley. This great dish can be shared with whoever you prefer because it is very easy to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Poblano chiles
  • 3 tablespoons vegetable oil
  • 1 clove garlic, with skin, for sauce
  • 1/4 onions, for sauce
  • 3 tomatoes, for sauce
  • 1/4 cups chipotle chile in adobo sauce, for sauce
  • 1 pinch salt
  • 1 pinch oregano
  • 1 pinch cumin
  • 190 grams cream cheese, for the sauce
  • 1 tablespoon butter
  • 2 tablespoons onion, finely chopped
  • 1/2 cups tomato, finely chopped
  • 1/2 kilos medium-sized shrimp, clean
  • 1 pinch salt
  • 1 cup Oaxaca cheese, shredded
  • fresh cilantro, for garnish
Preparation
15 mins
30 mins
Low
  • Heat a griddle over high heat and roast the peppers until they turn dark, place the peppers in a bag to sweat and remove the skin, veins, and seeds. Set aside.
  • Heat a skillet over medium heat with the oil, cook the garlic, onion, tomato, and chipotle pepper for 10 minutes. Season with salt to taste, oregano, and cumin.
  • Blend the previous mixture with cream cheese and sour cream until you achieve a smooth sauce.
  • For the filling, heat a skillet over medium heat with the butter, cook the onion, tomato, and shrimp, season to taste, pour in the sauce you blended earlier. Cook for 3 more minutes.
  • Stuff the peppers with the previous mixture and the Oaxaca cheese, broil in the oven until the cheese melts. Serve with the chipotle sauce you cooked at the base and garnish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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