Kurt Michael Friese, chef-owner of the Iowa City restaurant Devotay, and coauthor of “Chasing Chiles: Hot Spots Along the Pepper Trail,’’ writes that a dish similar to this is made on Mexican Independence Day and served with walnut cream sauce and pomegranate seeds to honor the colors of the Mexican flag. Poblanos rellenos comes from Puebla, Mexico, the city for which poblano peppers are named. Most of the pepper’s heat is contained within its seeds, so for additional spice, leave some of the seeds inside.
|1/2||pound shrimp, peeled and deveined|
|1||tablespoon olive oil|
|2||cloves garlic, finely chopped|
|1/2||cup chopped fresh cilantro|
|1||cup queso fresco (or substitute ricotta)|
|Juice of 1 lime|
|1/2||cup panko bread crumbs|
1. Turn on the broiler. Place the peppers on a rimmed baking sheet. Broil about 8 inches from the element for 12 minutes, turning often, until the skins are black and blistered.
2. Let the peppers cool. With a paring knife, gently scrape off and discard the charred skins, the stems, and the seeds.
3. On the same baking sheet, toss the shrimp with the olive oil. Broil for 3 minutes or until pink; set aside to cool. Chop the shrimp coarsely.
4. Turn the oven temperature down to 400 degrees.
5. In a mixing bowl, combine the garlic, cilantro, egg, cheese, lime juice, and bread crumbs. Add the shrimp and any juices on the baking sheet. Mix well.
6. Using a spoon, fill the cavity of each pepper with the stuffing. Place on the baking sheet. Cook for 15 minutes or until hot.
Adapted from “Chasing Chiles’’