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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Shrimp » Chiles Acapulco~ Shrimp Stuffed Poblanos With Salsa Verde

Chiles Acapulco~ Shrimp Stuffed Poblanos With Salsa Verde

October 12, 2016Leave a Comment

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Chiles Acapulco- Shrimp Stuffed Poblanos

Do you ever wonder how they come up with those names for dishes at your favorite Mexican restaurants? I do! Chiles Acapulco! I have visions of deep blue ocean water, white sands and fresh seafood at every meal, lol! I will be honest and tell you that I borrowed the title of this dish from a Mexican restaurant that we stumbled upon in September on one of our day trips here in central N.Y.  When you grow up eating authentic, homestyle Mexican food, it’s very difficult to convince yourself that any Mexican restaurant will live up to Mom’s cooking. But, once in a while, you have to take a chance and give it a try. I can’t remember the last time I ate at one of the local Mexican restaurants. We were quite a distance from home and the colorful window display was all it took to get me in the door. I will usually bypass all the typical dishes, such as tacos and enchiladas in search of something different or special. All I read was chiles rellenos de camaron (chiles stuffed with shrimp). Did not have to look any further. My only request was that they give me salsa verde instead of cheese sauce on my beautiful roasted poblano peppers. Done! They were delicious! I was inspired to prepare for our anniversary that coming week. It was so simple, but so tasty and comforting. My husband’s without any cheese, of course! Oh, and by the way, the very people at   www.CalPureFoods.com   were nice enough to send me a bottle of their tasty Extra Virgin Avocado Oil. I used it in many dishes for a whole week. I love avocado oil! 

Chiles Acapulco
Chiles Acapulco

Chiles Acapulco

Ingredients

4 large Poblanos, roasted, peeled and seeded

For Salsa Verde
1 1/2 pounds tomatillos, peeled and washed
1 small white onion, sliced in half
2 cloves garlic
4-6 chile serrano (or 2-3 large jalapeño), stems removed
Salt to taste

For Shrimp
20 jumbo shrimp, peeled and deveined (or1 pound smaller shrimp)
Kosher salt
Fresh cracked pepper
chile de arbol powder or cayenne pepper
garlic powder
avocado oil
Juice of 1 lime

You Will Also Need
1 -1 1/2 cups Chihuahua, Oaxaca or jack cheese, shredded
1/2 cup Mexican crema
chopped cilantro

Directions

For salsa: Add tomatillos, onion, serranos and garlic to a pot. Cover with water, bring to a boil, reduce heat and cook for 6-7 minutes. Using a slotted spoon, transfer ingredients to the blender. Add 1/2 cup of cooking water and salt to taste. Blend on high until smooth, set aside.

After you clean the shrimp, season to taste, with salt, pepper, chile de arbol, and granulated garlic. Drizzle with avocado oil. Set aside.

In a skillet, preheat 2 tablespoons of avocado oil to medium heat for 2-3 minutes. Cook the shrimp for 4-6 minutes, turning halfway through cooking time. If the shrimp are thick, I like to cover them while they cook to ensure they cook all the way through the middle. Remove shrimp from hot pan onto a plate and squeeze on the fresh lime juice. Set aside.

Pour the salsa into a saucepan and heat to low while you finish. To each poblano, add a light layer of shredded cheese. Stuff with 5 jumbo shrimp per poblano. Add a little more cheese, wherever it fits. Place chiles 400 degree F preheated oven for a 8-10 minutes or until cheese melts.

To plate: Add some warm salsa verde to the plate, top with stuffed poblano. Drizzle on some crema and garnish with chopped cilantro. Serve with rice and a fresh avocado salad.

 

Chiles Acapulco-Shrimp Stuffed Poblanos

I enjoy avocado oil for everyday cooking. It has a high smoke point and has just a mild flavor.  www.CalPureFoods.com

Chiles Acapulco-Shrimp Stuffed Poblanos

Shrimp and roasted poblanos! With or without the cheese, this was very tasty!  Chiles Acapulco-Shrimp Stuffed Poblanos

Easy roasting! Fifteen to twenty minutes under the broiler, turning as needed.

Chiles Acapulco-Shrimp Stuffed Poblanos

I had extra large shrimp and could just fit 4 in one poblano pepper. Ok, maybe 5! One peeking out on top.

Salsa Verde-Chiles AcapulcoSuper simple and delicious. Salsa Verde!

Chiles Acapulco
Chiles Acapulco

Be generous with the salsa on the plate. Enjoy! You can top with cheese and then melt under the broiler, but the cheese inside of the poblano was just enough.

Chiles Acapulco-Shrimp Stuffed Poblanos

My cheater trick for “crema”. Take regular sour cream(light or full fat), add enough lime juice and cold water to make it more liquid. Season with salt tot taste. Still tasty! 

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Filed Under: Chiles Rellenos, Shrimp Tagged With: Chiles Acapulco, Chiles Rellenos, Shrimp, Stuffed Poblano Peppers

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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