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Stuffed poblano peppers… filled with corn tortilla, cheese, black beans, corn, cilantro, lime juice, and SHRIMP! topped with avocado crema. YES. I always wanted to try to make enchiladas, but I decided to make them unique by snuggling them into a poblano pepper. Poblano peppers are a very mild variation of a chili pepper. They happen to be bigger, so they’re perfect for filling them with whatever your heart desires!
RECIPE: (serves 4 – assuming each person has 2 halves)
- 4 poblano peppers
- 1 pound raw, shrimp – tail removed, deveined and peeled – defrosted if frozen
- 1 can sweet corn, no salt added or low sodium, drained and rinsed
- 1 can black beans, no salt added or low sodium, drained and rinsed
- 3 large tomatoes, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 jalepeno, chopped
- 2 tablespoons cilantro, chopped
- juice from 2 limes
- enchilada skillet sauce (I bought mine from Whole Foods, but you can use a taco sauce – something along those lines!)
- 4 corn tortillas, cut in half making 8 halves
- 1 avocado
- 2 tablespoons plain yogurt or sour cream (I used Siggi’s plain yogurt)
- olive oil
- salt & pepper
INSTRUCTIONS:
- preheat oven to 400 degrees
- cut each poblano pepper in half, longways
- place each half on a baking sheet covered in foil
- brush with olive oil, salt, and pepper
- bake for about 20 minutes until peppers are tender
- remove peppers from oven and set aside
- in a food processor, add avocado, yogurt/sour cream, juice from 1 lime, salt, and pepper – blend until smooth (this is your avocado crema)
- in a large bowl, combine corn, black beans, diced tomatoes, jalepeno, juice from one lime, cilantro, 1/2 package of skillet sauce, and 1 tablespoon of olive oil – set aside
- heat a large skillet to medium-high heat
- add about 1 tablespoon olive oil and cook shrimp until they turn pink, stirring occasionally (about 5-6 minutes), then add remaining 1/2 package of the skillet sauce
- snuggle (yes, snuggle) 1 half of the corn tortillas into each pepper
- top tortillas with cheddar cheese, then shrimp (about 5 on each half), corn & black bean mixture, and pepper jack cheese
- place in oven for about 10 minutes until cheese is melted and everything is warmed through
- remove from oven and top with avocado crema and chopped cilantro
- enjoy!
