Shrimp-Stuffed Poblano Peppers in Chipotle Cream Sauce

Name: Shrimp-Stuffed Poblano Peppers in Chipotle Cream Sauce
Total time: 2100 s
Yield: 6 servings
Ingredients: 2 lbs shrimp, peeled and deveined; 6 poblano peppers; Oaxaca cheese, to taste; 1 can Mexican-style table cream (media crema); 2 cups (about 475 ml) heavy cream; 2 chipotle peppers in adobo sauce; Black pepper, to taste; Chicken bouillon powder (such as Knorr), to taste; 1/4 onion, chopped; Minced garlic, to taste

Marlen Treviño @marlengalvan

Shrimp-Stuffed Poblano Peppers in Chipotle Cream Sauce

Marlen Treviño @marlengalvan

Saved

Ingredients

35 mins

6 servings

2 lbsshrimp, peeled and deveined
6poblano peppers
Oaxaca cheese, to taste
1 canMexican-style table cream (media crema)
2 cups(about 475 ml) heavy cream
2chipotle peppers in adobo sauce
Black pepper, to taste
Chicken bouillon powder (such as Knorr), to taste
1/4onion, chopped
Minced garlic, to taste

Saved

Steps

35 mins

1

Peel and devein the shrimp.
2

In a skillet, heat oil and add plenty of minced garlic and the chopped onion.
3

Add the shrimp, season with paprika, black pepper, and all-purpose seasoning, and sauté until cooked through.
4

Roast, peel, and clean the poblano peppers, removing seeds and veins.
5

In a blender, combine the can of table cream, heavy cream, chipotle peppers, ground black pepper, chicken bouillon powder to taste, and a splash of milk. Blend until smooth.
6

Pour the cream mixture over the shrimp and cook for a few minutes until the sauce thickens slightly.
7

Stuff the poblano peppers with the shrimp mixture.
8

Top with shredded Oaxaca cheese.
9

Bake at 350°F for 5 minutes.