The trip to the farmer's market yielded a wonderful bounty of poblano peppers. Usually, I roast the peppers and let them stay in a bag for awhile to get the "skin" to loosen and then remove before using the peppers.
But this time, I decided to use them as is. The addition of some chicken stock in the roasting pan helped to steam the peppers and they were as tender as could be. I don't think I'll do the roast and peel method again.
Look at these beautiful peppers!
Let's make our filling.
2 T. olive oil
2 white onions, chopped
2 jalapenos, stemmed, seeded and finely chopped
1 Serrano, stemmed, seeded and finely chopped
2 small green bell peppers, chopped
2 cloves garlic, minced
2 ears of fresh corn, cut from the cob
1 can Rotel tomatoes (your choice of flavor)
1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. cayenne
juice from one half lime
1 package yellow rice, cooked according to package directions
1 pound large shrimp, peeled, deveined and cut into thirds
1 cup shredded Mexican blend cheese
6 large poblano peppers
3/4 cup chicken stock
Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium high heat. Add onions and peppers and cook until softened. Add garlic and cook for a minute more.
At this point you will add the corn kernels, tomatoes, spices and lime juice. Lower heat and cook for about 2 minutes, stirring constantly.
Add the cooked rice, shrimp and cheese. Make sure all the ingredients are blended together.
On the stem end of the peppers, carefully cut two thirds away around the pepper and make a slit down the length of the pepper and carefully remove the seeds and membranes.
Remove filling from heat and carefully spoon it into the peppers and as each is filled, place in a large baking dish. When all the peppers are filled, slowly pour the chicken stock around the peppers.
Here's a close up of one of the peppers ready to go into the oven.
Cover with foil and place in oven for 30 - 35 minutes. Let rest a minute or so before serving.