Poblanos from the garden. Halved, seeded, stuffed with cream cheese, cheddar cheese, my smoky rub, medium shrimp, wrapped with bacon. 375-degree preheated oven for 30 minutes, or until bacon brown and crispy.
Ingredients
- 12 medium poblano peppers, halved and de-seeded
- 24 each medium shrimp
- 1 tablespoon Cajun spice blend or smoky rub
- 1/2 pound cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 pound bacon, center-cut slices
Procedure Steps – Pre heat oven to 375° F
- To prepare the poblanos cut them in half lengthwise and then scoop out and discard the seeds. Line them on a lightly greased sheet pan.
- In the meantime peel the shrimp and toss with the spice mix and set aside.
- Combine the cream cheese and shredded cheddar cheese, then fill each poblano shell with the cream cheese/cheddar cheese mixture to the top.
- Top each stuffed pepper with one of the seasoned shrimp.
- Taking a single slice of bacon wrap it around the entire poblano and shrimp, covering most of the pepper with the exception of the stem.
- Place the stuffed and wrapped poblanos on the sheet pan and roast in the oven for 25-30 minutes, or until the bacon is crispy and browned. Serve immediately.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 24 portions
