Shrimp and Chorizo Stuffed Poblano


After last night’s historic election, we have an entire country evaluating what this means for our future. Whoever you supported in this election, the whole country needs to step back and analyze what kind of future we want for our children. America is at a fork in the road, and we need to decide which direction is best to propel our nation forward.

It is very easy to get caught up in the stress and the partisan arguments, but we must now unite and be positive, and teach our children by example how to work hard, be kind, and have integrity.

More importantly though, we must come together over a good meal and make sure no matter what, we continue to take care of ourselves and our families and eat delicious healthy food! As an extension of yesterday’s comfort food post, another comfort food for me is chile relleno, this time with shrimp and chorizo!


What you need:

  • 1/2 pound Mexican-style chorizo
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 jalapeno, minced
  • 1/2 yellow onion, diced
  • 1 tomato, diced
  • 2 tablespoons garlic, minced
  • 1 cup short-grain rice
  • 1 cup low-sodium chicken stock
  • 1/2 cup white wine
  • 4 large, fresh poblano chiles
  • 1 pound shrimp, shelled, cut into 1/2-inch pieces
  • 1/2 cup Cheddar, shredded (optional)

Pre-heat your oven to 400F.

Remove your chorizo from the casing and break it apart.

In a saucepan cook your chorizo over medium high heat for 3 or 4 minutes, until mostly cooked through.

Add in your bell peppers, onion, garlic and tomato and cook for another 5-7 min until translucent.

Add in your rice so it is coated in the oil from the chorizo and cook it for a few minutes to remove the raw rice taste.

Add in your liquids and bring to a boil. Then cover your sauce pan and cook on low or simmer for 20min.

After 20 min, put your shrimp in the rice mixture and toss it around, turn off the heat, and re-cover it for another 5 min or so. Shrimp will cook from the heat of the rice.

While your rice cooks, you will cook your poblanos in the oven for 15min or so. Remove them from the oven and put them in a plastic bag. Once they cool, you will be able to peel the skin off easily, thanks to the plastic bag steaming them a little further.

Peel the poblanos, cut off the top, and remove the seeds.

Stuff the peppers with the rice mixture, and at this point you would sprinkle on the cheese.  Feel free to leave it out though.

Put the peppers back in the oven for about 10 min to get a slightly crispy top and to re-warm the peppers.

These are so tasty and warm you from the inside out!

Buen Provecho!

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