In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
Prep Time:15 min
Cook Time:45 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 167 (37%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 149.2mg||46 %|
|Sodium 703.2mg||24 %|
|Potassium 673.1mg||18 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 37.5g|
|Protein 30.1g||43 %|
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Calories per serving: 457
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