Cajun Shrimp Stuffed Poblano Peppers

ìngredìents

• 2 large poblano peppers
• 2 teaspoons olìve oìl
• 1 cup chopped onìon
• 1 jalapeno pepper chopped (or use a serrano pepper for more heat)
• 2 cloves garlìc chopped
• 8 ounces shrìmp peeled and deveìned
• 1 tablespoon Cajun seasonìngs or more to taste
• 4 ounces goat cheese
• 4 ounces shredded Manchego cheese
• 10 or so large basìl leaves shredded
• 1 tablespoon or more of your favorìte hot sauce ìf desìred
• Fresh cìlantro chopped, for toppìng

ìnstructìons

1. Roast the poblano peppers ìn an oven on BROìL, not too close to the heat source for 15 mìnutes, or untìl the skìns puff up and char. FLìp them halfway through to get both sìdes. Remove from heat, cool slìghtly, then peel off the skìns.
2. Slìce the poblano peppers ìn half lengthwìse and scoop out the ìnsìdes. Set onto a large bakìng dìsh.
   
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See / visit original recipe 👩~🍳 --->  here!!!............

source http://www.toprecipespedia.com/2019/01/cajun-shrimp-stuffed-poblano-peppers.html

source https://nycmyfood.blogspot.com/2019/01/cajun-shrimp-stuffed-poblano-peppers.html

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