Shrimp Stuffed Poblano Peppers - cooking recipe

Ingredients

8 poblano peppers
2 tablespoons olive oil
1 lb medium shrimp, chopped
1/2 teaspoon salt
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 cup half-and-half
3/4 cup milk
3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
1 roasted red pepper, chopped fine
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Preparation

Cut the tops off the poblano peppers and reserve; remove seeds.
Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
Cook shrimp in the skillet for 3 minutes; remove and set aside.
Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
Whisk in half and half.
Whisk in 1/2 cup of milk; cook 1 minute.
Remove skillet from heat and add 1/4 teaspoon salt and cheese.
Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
Stir 1/4 cup of milk into cheese still in skillet to thin out.
Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
Top with 2 stuffed peppers, with tops, on each plate.
Serve warm or room temperature.