CHEESE AND SHRIMP STUFFED POBLANOS
"If you love chile rellenos like I do, then you’ll love this recipe. It’s actually a healthier version of a traditional chile relleno that still packs a bold Mexican flavor. If you want the good old traditional egg-battered deep-fried recipe, that one is on page 189, but I encourage you to give this one a try too, Poblanos are readily available at grocery stores year-round, which makes this dish a welcoming dinner choice for any time of year. It’s also a filling and flavorful meat-free meal during Lent...."
INGREDIENTS
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8 poblano chiles, roasted and peeled (see Notes)
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2 tablespoons olive oil
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1 pound medium shrimp, peeled, deveined, and chopped
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½ teaspoon salt, divided
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5 cloves garlic, minced
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1 ½ tablespoons all-purpose flour
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¼ teaspoon ground black pepper
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½ cup crema Mexicana or sour cream
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¾ cup fat-free milk, divided
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¾ cup (3 ounces) shredded quesadilla cheese
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1 red bell pepper, roasted, peeled, seeded, and chopped
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2 tablespoons chopped cilantro
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2 tablespoons fresh lime juice
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½ cup queso fresco, crumbled
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Pomegranate seeds (optional)
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