Stuffed Mexican Chile Peppers

Reprinted with permission from Bites on a Board (Gibbs Smith, 2017).

Yield: 6 servings

6 Anaheim peppers
1⁄2 cup peeled, deveined, and roughly chopped jumbo shrimp
1⁄2 cup crumbled Cotija cheese
1⁄2 cup grated Monterey Jack cheese, plus extra for topping
1⁄2 cup salsa verde

Heat oven to 375 degrees. Slit open peppers lengthwise so you can seed and stuff them. The peppers need to have a little pocket, so make sure not to cut all the way through.

Mix together shrimp, cheeses, and salsa in a bowl. Stuff each pepper with the mix and top with a little extra Monterey Jack cheese. Place in baking dish and cook for 20 to 30 minutes, until cheese is melted and lightly browned.

Flavors pairing suggestion: Pacifico Clara