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Shrimp Stuffed Poblano Peppers with Creamy Chipotle Sauce
Prep
cook
total
Ingredients
- 4 poblano peppers
- 2 lbs shrimp (peeled and deveined)
- 2 tablespoons Spanglish Asadero Golden Garlic seasoning
- 2 tablespoons paprika
- 3 tablespoons butter (divided)
- 2 garlic cloves (finely chopped)
- 1/3 white onion (finely chopped)
- 1 tomato (diced)
- 1 cup heavy whipping cream (or Mexican media crema)
- 4 tablespoons sour cream
- 1/2 block cream cheese
- 5 canned chipotle peppers
- 1 teaspoon Golden Garlic seasoning
- Mozzarella cheese (for topping)
- Salt & pepper to taste (optional)
Golden Garlic
Directions
- Roast the poblano peppers:
Place the poblano peppers in the Air Fryer at 385°F for 10 minutes.
- Season the shrimp:
In a bowl, combine the shrimp with:
• 2 tablespoons Spanglish Asadero Golden Garlic seasoning
• 2 tablespoons paprika
Mix well until evenly coated.
- Cook the shrimp:
Heat a pan over medium heat and add 2 tablespoons butter.
Once melted, add the shrimp and sauté for 4–5 minutes, or until fully cooked.
Remove and set aside.
- Prepare the base:
In the same pan, add 1 tablespoon butter, then sauté:
• Garlic
• Onion
Cook for 30 seconds, then add diced tomato and cook for 1 more minute.
- Make the chipotle cream sauce:
In a blender, combine:
• Heavy cream
• Sour cream
• Cream cheese
• Chipotle peppers
• 1 teaspoon Golden Garlic seasoning
Blend until smooth.
- Combine everything:
Pour the sauce into the pan with the sautéed mixture. Once it starts to simmer, add the shrimp back in and mix well.
- Prepare the peppers:
Remove peppers from the air fryer and place them in a bag to sweat for 10 minutes. Peel off the skin and remove seeds.
- Stuff and assemble:
Place the cleaned peppers in a pan and fill them with the shrimp in chipotle sauce. Top with mozzarella cheese.
- Melt the cheese:
Cover and cook on low heat until the cheese is melted.
