I had dinner at a cozy little Blue Island restaurant last weekend. Had a yummy stuffed chile that was awesome. Thought I'd take a spin on the tasty dish for this month's Easy Gourmet. As you know, I'll wander the grocery isles till the idea hits me. This time I was looking at the spices and saw Smoked Paprika. Thought this would be a nice compliment to the roasted chiles.2 poblano chiles
2 ounces mild goat cheese
¼ cup Taco style shredded cheese
¼ pound cooked shrimp from butcher counter chopped
1 tablespoon white onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
Roast poblano chilies either over a direct flame or under a broiler until charred. Place chiles in zip lock bag to steam - Remove the charred skin. Leaving the stems intact, make a slit in the sides of the chiles and remove the seeds.
Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the cheeses with shrimp, onion, cilantro and chive. Taking care not to tear the chilies, carefully stuff them with the cheese mixture. Transfer the chilies to a baking sheet. Place in preheated oven for about 10 minutes.
Serve with smoked paprika tomato sauce.
Smoked Paprika Tomato Sauce:
1 Jar good pasta sauce
1 Tablespoon roasted paprika
1 jalapeño chile, seeded and chopped
Olive oil to taste
Heat olive oil sauté jalapeño chile in a medium skillet heat around 2 minutes add sauce and paprika, heat for an additional 3 minutes. Season to taste with salt and pepper.
-Enjoy Julea Joseph
