Shrimp Stuffed Poblano Peppers
From the kitchen of Renee Hill
1 red bell pepper
6 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of the plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.