Chorizo, Shrimp & Rice Stuffed Poblano Chiles

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

Serves 6-8

• 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

Directions:

1. Preheat the oven to 400F and heat the oil in a large skillet.
2. In the skillet, sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked (about 5-10 minutes).
3. 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).
4. While the rice is cooking, place the chiles on a baking sheet and bake at 400F until soft (about 15 minutes).
5. Once the chiles are soft, cut each in half, remove the seeds and ribs, and set aside.
6. 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).
7. 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.
8. Broil until cheese begins to turn golden (about 3-5 minutes).
9. Serve with guacamole.

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