Roasted Shrimp-Stuffed Poblanos Recipe – Sunset Magazine

Ingredients

• 1 jar (12 oz.) roasted red peppers, drained
• 1 can (14.5 oz.) fire-roasted tomatoes
• 1 1/2 teaspoons kosher salt, divided
• 6 medium poblano chiles
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 large garlic clove, minced
• 1/2 to 1 jalapeño chile, chopped
• 1 teaspoon coriander seeds, crushed with a pan
• 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
• 8 ounces cream cheese, at room temperature
• 1 cup shredded jack cheese
• 1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
• 1 cup cilantro sprigs