Creamy Chipotle Shrimp Chiles Rellenos | Sargento® Foods Incorporated
Roasted poblano peppers overflowing with Sargento® Pepper Jack and plump shrimp drenched in a creamy and smoky chipotle sauce. The chipotle sauce includes Sargento® Parmesan Shreds, so be ready for...
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Cooking tools:
- Blender
- Tongs
- Stove
- Skillet
- Zip-top bag
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 large poblano peppers
- 2 cans chipotle peppers in adobo
- 1 Tbsp adobo from canned chipotles
- 1 tsp vegetable or chicken bouillon
- 1/3 cup Sargento® Shredded Parmesan Natural Cheese
- 1 cup crema Mexicana or crème fraiche milk (if needed)
- 2 Tbsp butter
- 1/3 cup white onion, chopped
- 1 pound medium shrimp, peeled and tails removed
- 1 tsp salt
- 4 Slices Sargento® Sliced Pepper Jack Natural Cheese
- finely chopped cilantro or parsley for garnish
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