Behold, The Roasted Poblano
Here is the recipe I was talking about in this post, see, I promised I'd post it! This was originally published in Cooking Light in the Jan/Feb 2010 issue, but this is how I made it, with a few delicious changes.
Yield: 4 servings
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil (see if you can get away with less, the less oil, the better)
1 pound peeled and deveined medium shrimp, chopped
6 oz can of lump crab meat, drained
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded fat free cheddar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, crab, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.
Note: I found that the filling wasn't really hot enough if you followed those directions, so I preheated my oven to 200 degrees and put my plates in the oven for 10 minutes while I waited for my Mexican brown rice to finish in the rice cooker. Make sure your plates won't get damaged by doing this (I have very robust plates) or pop your stuffed peppers back in the oven on a foil lined baking sheet before plating them to warm them through. But this recipe was good...wish I had some right now....