I recently entered this Ritz cracker recipe contest recently sponsored by Guy Fieri, which caused me to look through a bunch of his recipes for inspiration. I really love his recipes because they are always banger and packed with flavors. If you are not sure who Guy is, he is the punk-rock-looking, spiked hair guy from Diners, Dives, & Drive-Ins (as well as like ten other TV shows I feel like!).
This recipe is amazing because if combines the delicious flavors of chorizo and shrimp along with lots of cheese! I am a big fan of roasting peppers/chiles. It gives them an entirely different flavor. Roasted peppers and chiles also make the perfect dish for holding your delicious recipe ideas. I tweaked Guy’s original recipe a bit, but of all the stuffed pepper recipes I have made, I can safely say this one is my favorite. I highly recommend that you try it as well!
Chorizo, Shrimp and Rice Stuffed Poblano Chiles
- 1 tbsp olive oil
- 1/2 lb Mexican-style chorizo
- 1yellow onion (diced)
- 1 jalapeno (minced)
- 2 tablespoons garlic (minced)
- 1 cup short-grain rice
- 1 cup frozen corn
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 4 large poblano chiles
- 1 pound shrimp, shelled (chopped)
- 6 roma tomatoes (diced)
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded pepper-jack cheese
- Preheat the oven to 400F and heat the oil in a large skillet.
- In the skillet, sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked (about 5-10 minutes).
- Add the rice, corn, stock, wine and water and bring to a boil, then reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked (about 25-30 minutes).
- While the rice is cooking, place the chiles on a baking sheet and bake at 400F until soft (about 15 minutes).
- Once the chiles are soft, cut each in half, remove the seeds and ribs, and set aside.
- Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked (about 3-5 minutes).
- Stuff each chile with the rice mixture, top with cheddar and pepper-jack cheese, and place back into the oven and turn on the broiler.
- Broil until cheese begins to turn golden (about 3-5 minutes).
- Serve with guacamole.