Ingredients
4 poblano peppers
2 lbs shrimp (peeled and deveined)
3 Tbsp butter (divided)
2 garlic cloves (finely chopped)
⅓ white onion (finely chopped)
1 tomato (diced)
1 Cup heavy whipping cream (or Mexican media crema)
4 Tbsp sour cream
½ block cream cheese
5 canned chipotle peppers
Mozzarella cheese (for topping)
Salt & pepper to taste (optional)
Instructions
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.
to adjust your cookie settings.
