Serves 4
This recipe is fast, easy, filling and gluten free, too.
1 pound fresh poblano peppers
1 pound salad shrimp, drained of excess moisture
1 cup shredded Monterey Jack cheese plus 3 tablespoons, seperated
1/2 cup sour cream
kosher salt to taste
1. Roast Peppers: To roast peppers, preheat grill to medium high and cook peppers on all sides until blistered and charred, about 10 minutes total. You can also do this under the broiler or over a gas flame.
2. Sweat Peppers: Place charred peppers in a bowl, cover with plastic wrap, and let sweat for 15 minutes.
3. Peel Peppers: Carefully remove the skin using your fingers or a butter knife. Remove stem and seeds and discard. Cut peppers into 1/4 inch wide strips and set aside in a medium bowl.
4. Preheat Broiler: Preheat broiler.
5, Mix Ingredients: Add shrimp, cheese and sour cream to peppers and toss to combine. Season with salt to taste.
6. Transfer Mixture: Pour mixture into a shallow, oven safe dish and sprinkle with remaining cheese.
7. Cook & Serve: Broil until browned in spots and bubbly, being careful not to overcook. Serve immediately! Enjoy.
