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Dinner Tonight: Poblano Stuffed with Chorizo, Shrimp and Rice

This recipe by the Food Network's Guy Fieri initially attracted me because of the combination of Mexican chorizo and shrimp, which he mixed with rice and stuffed into a poblano chile. With a sprinkling of cheese on top, these looked like a healthier version of chile rellenos. I was completely sold as soon as I saw that he recommended a short-grained rice, instead of the normal long-grained variety, which turns the stuffing into something like a creamy mock risotto. This paired beautifully with the sweet shrimp and spicy sausage, and tasted so good, my wife and I nearly ate all of the stuffing before the poblanos were done cooking.

The only problem might be the poblano itself. I never know how fierce they will be. I've had some that were as mild as a green bell pepper and some that felt as hot as a habanero. I got the latter this time. The heat came quickly, and didn't let up. I enjoyed the rush, but kind of missed the point of the dish. The shock of the spice was so much I nearly forgot what I had stuffed inside, which is kind of a shame.

My wife just unstuffed hers, and ate the rice mixture happily. I'm sure a bell pepper might work as a good substitute for those who don't want to chance the heat.

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