POBLANOS STUFFED WITH SHRIMP OH YEA ENJOY DAN:

POBLANOS STUFFED WITH SHRIMP AND GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

4 roasted pobanos peppers

1 roasted red bell pepper

STUFFED POBLANOS:

1/2-pound cooked shrimp

4 ounces goat cheese, room temperature

1/2-cup extra sharp white cheddar cheese

1/2-bell red pepper, chopped

1 handful fresh cilantro, chopped

1 handful fresh basil, chopped

Sea salt and ground black pepper to taste

RED BELL PEPPER SAUCE:

1 tablespoon olive oil

1 onion, chopped

1 (14.5 Oz) can fire-roasted tomatoes

1 garlic cloves, minced

1 Serrano pepper, seeded and finely chopped

Sea salt and ground black pepper to taste

DIRECTIONS:   (PRE-OVEN TO 350 DEGREES)

1.   Roasted pepper and chilies over open gas flame or in the oven.

2.   When blackened and blistered, place in a plastic bag and let cool.

3.   Peel off skin with a paring knife, do not run under water.

4.   Set peppers and chilies aside.

5.   In a baking sheet lined with aluminum foil.

6.   Cut each chile down one side and remove the seeds, leave stem attached

7.   In a bowl combine goat cheese, cheddar cheese, shrimp, onion, roasted tomatoes, chopped red pepper, cilantro, basil and salt and pepper.

8.   Stir well.

9.   Divide the cheese mixture into 4 equal portions.

10.                Place one portion into each chile, do not overfill.

11.                Close each chile, overlapping the edges slightly.

12.                Place on prepared baking sheet and bake for 10-12 minutes.

TO MAKE THE SAUCE:

13.                Discard stems and seeds of the bell pepper.

14.                In a skillet over medium-heat add oil and sauté onion and garlic for about 3-4 minutes.

15.                In a blender combine all pepper sauce ingredients.

16.                Place a stuffed poblanos on a plate and pour sauce over pepper.

ENJOY DAN:          BON-APPETITE!!