Poblano Stuffed with Chorizo, Shrimp & Rice Ingredients 1 tbsp. oil 1/2 lb. Mexican-style chorizo 1/2 each red, green bell pepper, diced 1 jalapeñ/o, minced 1 red onion, diced 2 tbsp. garlic, minced 1 cup each short-grain rice, low-sodium chicken stock 1/2 cup each white wine, water 4 large, fresh poblano chilis 1 lb. shrimp, shelled, cut into 1/2" pieces 3/4 cup each xheddar, shredded; Jack cheese, shredded Directions: In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeño, onions and garlic. Cook until translucent, then add rice and cook until all grains of rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes. Heat oven to 400º F. (200º C). Place poblano chilis on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chili off and remove ribs and seeds. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chilis with 1/6 of rice mixture. Place all chilis on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses and cover pepper with cheese. Broil for 3 minutes to melt and brown cheeses.
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