Roasted Shrimp Stuffed Green Chiles

"A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!"
 
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Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
  • Mix shrimp, green onion and 1/4 cup of enchilada sauce.
  • Mix the sharp and mozzarella together.
  • In small saucepan, warm up remaining enchilada sauce and keep warm.
  • Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
  • Place chiles stuffed side up in a lightly greased baking dish.
  • Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
  • To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.

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RECIPE SUBMITTED BY

I live in Ocean Beach, San Diego with my husband and our 16 mo. old daughter. We have the most wonderful restaurants here but don't get out often since the little one came along. We have the best burger place called Hodads! Miss that burger! I love to cook and look forward to getting new culinary gadgets for birthdays and xmas. My husband loves his hot sauce so he challenges me quite often to spice it up. I love a healthy meal as well as indulgence once in a while. I was a vegetarian for quite a few years and even a vegan for 1 year. (not to bash vegans, but I never felt so drained.) I love meat though and my husband would have dissed me if my meat eating was non-existant. Lucky for me I was a happy steak eater years before we met! My cooking skills I cannot rate however I add my own touch to any recipe and usually create my own specialties. I eyeball my ingredients when I cook so I am slow to post recipes. I add them when I cook them and take the time to measure. I look forward to a 5 star from you! I hope you enjoy my delights.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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