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
|