Chris' Perfectly Packed Poblanos
Chorizo & Shrimp Stuffed Poblano Peppers Wrapped in Bacon
Pair with our Barra Reserve Cabernet Sauvignon or Zinfandel
- 6 poblano peppers
- 1/2 pound of chorizo
- 1/2 pound of raw shrimp
- 1/2 cup of cream cheese
- 1/2 cup of Pepper Jack or Cheddar cheese
- 1/2 cup of mild canned green chiilis
- 6 large slices of bacon
Directions:
- Peel casing off of chorizo, break into pieces and saute until almost cooked through in skillet. Remove from skillet and place on paper towel
- In same skillet as chorizo, add the shrimp and salt and pepper and saute until almost cooked through. Remove from skillet and cut into small pieces.
- Combine chorizo, shrimp, green chilis, cream cheese and pepper jack cheese in a bowl
- Cut a circle on the top of each poblano and remove all the seeds and inside of poblano (being careful not to wipe your nose or eyes until you have thorougly washed your hands with soap and water!). Lightly coat with olive oil and salt and pepper
- Stuff each poblano with stuffing
- Wrap each stuffed poblano with a piece of bacon using a toothpick
- Cook on your grill over indirect heat at 400 degrees until bacon is fully cooked - about 20-25 minutes
Martha Barra's son-in-law, Chris Maly, is an amazing cook and is continuously trying out new recipes for friends and family. On a trip to the SOHO neighorhood in New York, he was inspired by a cookbook cover showing a variety of brightly colored chillis stuffed with fun ingredients and decided he had to try this himself! The Barra Reserve Cabernet or Zinfandel will stand up to the warm heat on the poblano, but in all honesty a fresh, homemade (no pre-made mix) margarita would do the trick too!