Shrimp and Cheese Stuffed Chiles

Shrimp and Cheese Stuffed Chiles Recipe

Hello! Today we bring you a recipe that combines Shrimp Flavor y Cheese and Sea in a dish full of tradition and flavor: the Stuffed Chiles with Shrimp and Cheese. A twist on the Traditional Stuffed Dishes that will let you enjoy the Flavors of the Pacific. This recipe is ideal for those looking for a juicy and easy-to-prepare dish that encloses Filled Delights with the perfect fusion of Chile and Shrimp. Perfect for experimenting at home and surprising your guests, preserving that authentic touch that characterizes Seafood Cuisine.

Preparation time

This recipe is designed to be quick and practical, perfect for uncomplicated home cooking.

• Preparation: 25 minutes
• Cooking: 25 minutes
• Total: 50 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the chiles and filling

• 8 yellow aji peppers
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon of cilantro, chopped
• Salt and pepper, to taste
• 1 pound of shrimp, peeled and coarsely chopped
• 1/2 cup of cream cheese smooth
• 3/4 cup grated Monterey Jack cheese
• Tomato sauce, to taste (Optional)

If you don't have yellow aji peppers, you can replace them with poblano chiles or bell peppers; the latter will make the recipe a little less spicy but just as flavorful. This flexibility is part of what makes this recipe stand out.

Utensils we will use

• Pot for boiling the chilies
• Pan for sautéing the mixture
• Baking dish (pyrex type or oven mold)
• Knife and cutting board
• Spoon for filling
• Strainer for draining
• Cheese grater

Preparation

1. Preparation of the aji peppers

1. Cutting and cleaning:
   • Make a longitudinal cut in each chili carefully, trying not to break them.
   • With a small spoon, remove all the seeds and veins, which are the parts that provide the most heat.
2. Make a longitudinal cut in each chili carefully, trying not to break them.
3. With a small spoon, remove all the seeds and veins, which are the parts that provide the most heat.
4. Boil the chilies:
   • Place the chilies in a pot with cold water, bring to a boil.
   • When it starts to boil, change the water for cold water to stop the cooking and repeat the process until they are soft to the touch.
   • Drain well and rinse with cold water to facilitate peeling.
   • Carefully peel the skin of each chili, which will be loose after the bath.
5. Place the chilies in a pot with cold water, bring to a boil.
6. When it starts to boil, change the water for cold water to stop the cooking and repeat the process until they are soft to the touch.
7. Drain well and rinse with cold water to facilitate peeling.
8. Carefully peel the skin of each chili, which will be loose after the bath.

2. Preparation of the shrimp and cheese filling

1. Sauté garlic and onion:
   • In a pan, heat the vegetable oil over medium heat.
   • Add the chopped onion and cook, stirring, for about 3 minutes until it is translucent.
   • Add the chopped garlic and cook 2 more minutes to release aromas.
2. In a pan, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook, stirring, for about 3 minutes until it is translucent.
4. Add the chopped garlic and cook 2 more minutes to release aromas.
5. Add the cilantro and season:
   • Incorporate the chopped cilantro along with salt and pepper to taste.
   • Remove from heat and transfer the mixture to a bowl.
6. Incorporate the chopped cilantro along with salt and pepper to taste.
7. Remove from heat and transfer the mixture to a bowl.
8. Mix shrimp and cheeses:
   • In the bowl with the onion and garlic, add the chopped shrimp.
   • Incorporate the cream cheese and grated Monterey Jack, mix well to integrate all the flavors.
9. In the bowl with the onion and garlic, add the chopped shrimp.
10. Incorporate the cream cheese and grated Monterey Jack, mix well to integrate all the flavors.

3. Fill and bake

1. Stuff the peppers:
   • With a spoon, fill each pepper with approximately one tablespoon of the shrimp and cheese mixture.
2. With a spoon, fill each pepper with approximately one tablespoon of the shrimp and cheese mixture.
3. Arrange in a baking dish and bake:
   • Place the stuffed peppers in a baking dish.
   • Sprinkle a little more grated cheese over each pepper so it gratinates when baked.
   • Bake in a preheated oven at 180 °C (350 °F) for 30 minutes or until the chiles are golden and the mixture bubbles.
4. Place the stuffed peppers in a baking dish.
5. Sprinkle a little more grated cheese over each pepper so it gratinates when baked.
6. Bake in a preheated oven at 180 °C (350 °F) for 30 minutes or until the chiles are golden and the mixture bubbles.

To finish and serve

After removing the chiles from the oven, let them rest for a few minutes for the flavors to settle. Serve hot accompanied with tomato sauce if desired, and a little fresh chopped cilantro to enhance the aroma. This dish manages to be a Stuffed Delight with the perfect combination of Sea and Cheese. You can accompany them with white rice or a fresh salad for a complete meal.

Nutritional Information

• Calories: 280 kcal
• Proteins: 22 g
• Fats: 14 g
• Carbohydrates: 10 g
• Fiber: 3 g

These values are approximate estimates per serving and may vary depending on the specific brands of ingredients.

5 keys for perfect Shrimp and Cheese Stuffed Chiles

• Careful cleaning and peeling of the chili peppers: Make sure to remove all seeds and veins to balance the spiciness and facilitate peeling without damaging the skin.
• Sautéing over medium heat: Control the heat when sautéing onion and garlic so they become soft and aromatic without burning, this provides a deep base flavor.
• Uniform cutting of the shrimp: Chopping the shrimp into thick pieces helps maintain its texture and prevents the mixture from becoming pasty.
• Balance between cheeses: Using a combination of cream cheese with Monterey Jack ensures creaminess and good melting when baked.
• Proper baking: Don't rush the baking; 30 minutes at 180 °C are key for the filling to cook thoroughly and the surface to brown.

When is it ideal to enjoy Shrimp and Cheese Stuffed Chiles?

This dish is perfect for family occasions and special dinners where you want to surprise with a The Perfect Filling that blends tradition and freshness. It adapts very well to Lenten seasons as an alternative to red meat dishes, and due to its lightness, it's excellent to enjoy in summer accompanied by a refreshing drink. It's also an excellent tropical appetizer you can offer at celebrations, where the combination of Chile and Shrimp is always a winning bet to delight everyone's palate.

Comparative table with recipes similar to Shrimp and Cheese Stuffed Chiles

Share your experience with Shrimp and Cheese Stuffed Chiles

Cooking is for experimenting and sharing. When you prepare these chiles, feel free to tell us how the recipe turned out, if you made any variations with different cheeses or types of chili. Did you add tomato sauce or enjoy them plain? Tell us your tricks and what accompaniments you prefer for these Stuffed Delights that enchant all palates. Leave your comment and share your own little tricks!

Culinary glossary on Shrimp and Cheese Stuffed Chiles

• Yellow chili peppers: A type of Peruvian chili pepper, yellow and moderately spicy, ideal for fillings due to its size and fruity flavor.
• Sauté: Cook food in a little oil over medium heat so that it cooks quickly and retains texture and flavor.
• Monterey Jack Cheese: Soft cow's milk cheese, with good melting capacity, common in Mexican and Tex-Mex cuisine.
• Peeling: Action of removing the skin or rind from a food, such as the chili pepper after cooking it in water to facilitate filling.
• Bake: Cook in an oven with dry heat that allows browning and uniformly cooking preparations based on doughs or fillings.