This recipe of poblano peppers stuffed with shrimp and cheese gratin is a delight. If you are a seafood lover this is a very good option to give a turn to stuffed poblano peppers. Prepare it, you will love it.
Learn more about Pilar Ada
Ingredients6 portions
Preparation
Burn the chilies and store them in a plastic bag and a rag napkin so they can sweat and peel them.
Preheat the oven to 180 ° C.
While they cool, place the shrimp in a pot and pour the wine and stir until the wine evaporates.
Since they are dry, add the butter, the garlic previously finely chopped.
Pour the finely chopped onion.
Season with salt and pepper to taste.
Fill the previously cleaned and deveined chiles.
Add the cheese and bake for 5 minutes to make it gratine.
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