Roasted Poblanos with a red bell pepper sauce and stuffed with cheeses and shrimp

• Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell  Pepper Sauce
  BON APPÉTIT DECEMBER 2002     YIELDMakes 8 servings
  INGREDIENTS
  
  
  Notes. 
  1. Chavrie is the only goat cheese I don’t totally dislike but it is too salty so I cut it with about 1/3 Creamy smoked  gouda.
  2. I didn’t want to make almost 2 1/2 cups of Red Pepper sauce to use only about 6 tablespoons so I substituted a A red bell pepper minced and cooked with some oil until soft, then I added a small can of Salsa Casera (Tomato salsa) and added some garlic and shallots and jalapeno.  The recipe below does not use any tomato but I have seen recipes that do.  I think it turned out OK.
  3. I cut the recipe in half for the two of us. One poblano each was enough though.
  • 8 large poblano chilies* (each about 3 ounces)
  • 8 ounces peeled deveined cooked shrimp, coarsely chopped
  • 2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
  • 1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • Red Bell Pepper Sauce
  • Fresh basil leaves (optional)
  Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  
  
  Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  Red Bell Pepper Sauce
  BON APPÉTIT DECEMBER 2002  YIELDMakes about 2 1/3 cups
  INGREDIENTS
  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 1/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 serrano chili or jalapeño chili, seeded, minced
  • 1 cup low-salt chicken broth
  
  
  PREPARATION
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
  • Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)