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This irresistible dish features poblano peppers filled with Cajun spiced shrimp, melty Manchego and goat cheeses, and fresh basil, baked or grilled to perfection and always a crowd-pleaser.
I first discovered this combination when I had leftover poblanos and shrimp in the fridge and it instantly became a favorite. The blend of smoky peppers and melty cheese with Cajun spices is unforgettable.
Ingredients
- Poblano Peppers: whole and roasted for smoky depth
- Olive Oil: to sauté and add richness
- Onion: chopped to caramelize and build sweetness
- Jalapeño Pepper: chopped for a touch of heat serrano can be used for more kick
- Garlic Cloves: chopped for aromatic flavor
- Shrimp: peeled and deveined to blend perfectly with the filling
- Cajun Seasonings: for vibrant spice
- Goat Cheese: creamy and tangy for balance
- Manchego Cheese: shredded and melty to complement the shrimp
- Basil Leaves: fresh and shredded to brighten the mix
- Hot Sauce: optional for extra heat and zing
- Fresh Cilantro: chopped for garnish and fresh herbal notes
Step-by-Step Instructions
- Sear the Aromatics:
- Cook onions, jalapeño, and garlic in olive oil over medium heat until softened and beginning to caramelize this brings out deep flavor and sweetness
- Prepare the Shrimp:
- Season shrimp with Cajun seasoning and sear in the pan until cooked through then chop to mix easily
- Mix the Filling:
- Combine cooked shrimp, sautéed vegetables, goat cheese, Manchego, basil, and hot sauce if desired stirring gently to blend all ingredients
- Prepare the Peppers:
- Roast poblano peppers under the broiler until skins blister and loosen then cool and peel carefully to avoid tearing
- Stuff the Peppers:
- Slice the roasted peppers open carefully removing seeds then stuff with the shrimp and cheese filling taking care not to break the skins
- Bake the Peppers:
- Place stuffed peppers on a baking sheet and bake at moderate temperature until cheese is melted and filling is heated through about twenty to thirty minutes
- Garnish and Serve:
- Remove from oven and garnish with fresh cilantro and chili flakes serve warm for best flavor
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You Must Know
- This dish combines seafood and cheese in a unique way that balances spicy and creamy textures
- Roasting the peppers adds a smoky richness that elevates the flavor profile
- It freezes well making it perfect for meal prep or leftovers
My favorite part is the melding of smoky roasted peppers with tangy goat cheese and the kick from the Cajun spices it always impresses guests
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days reheat gently to maintain texture and flavor
Ingredient Substitutions
Cream cheese can replace goat cheese for a milder flavor any melty cheese like sharp cheddar or Colby Jack works well instead of Manchego
Serving Suggestions
Serve with a side of cilantro lime rice or a crisp green salad for a balanced meal
Cultural Context
Stuffed peppers are a versatile dish found in many cuisines this version blends Cajun Louisiana flavors with Mexican inspired poblano peppers
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Professional Kitchen Secrets
Commonly Asked Questions
- → Can I use a different cheese instead of Manchego?
Yes, cheeses like Colby Jack, sharp cheddar, or cream cheese work well as substitutes for Manchego and goat cheese in this dish.
- → Is roasting the poblano peppers necessary?
Roasting adds a smoky depth to the peppers but is optional. If skipped, baking longer helps soften them adequately.
- → Can I prepare this dish on a grill?
Absolutely! Use a grill-safe pan to hold the stuffed peppers to prevent them from falling through the grates while cooking.
- → How spicy is this dish and can I adjust the heat?
The heat comes from jalapeño and Cajun seasonings. You can adjust spice levels by using milder peppers or reducing hot sauce quantities.
- → What is the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently to maintain texture and flavor.