Poblano Chilies Stuffed with Shrimp, Apples, and Almonds

This is a wonderful Poblano Chilies Stuffed with Shrimp, Apples, and Almonds in a bed of your favorite salad green sprinkled with   raspberries is distinctive with the soft shrimp (or replacements) and the crunchy apple texture. The dressing is delicious and this makes a beautiful salad that is satisfying enough for a light meal. If you are worried about the heat of the poblano, just soak the chili as described and you will have the chili flavor without the heat. This dish can be prepared the day ahead and just stuff before serving. It is easy and not complicated.

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Chili Noreste- Poblano Chilies Stuffed with Shrimp, Apples and Almonds

This is a wonderful Stuffed Poblano sitting in a salad bed. The dressing is delicious and this makes a beautiful and easy dish to make. If you are worried about the heat of the poblano just soak the chili as described and you will have the chili flavor without the heat.
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 Servings
Author Laurie

Ingredients

Chilie Filling

  • 1 pound shrimp cooked, or cooked fish or crab or avocado for a vegetarians
  • 1/2 cup red onion minced
  • 2 golden delicious apple cubed
  • 1/2 cup almonds toasted blanched chopped
  • 2 celery stalk minced
  • 1/2 tsp salt or to taste
  • 1/2 cup creama or sour cream or mayonaise
  • 6 poblano chilies roasted
  • lettuce or spinach or mix a lettuce mixture
  • 1 lemon cut into wedges

Vinaigrette:

  • 1 cup olive oil
  • 1/2 cup raspberry vinegar
  • 1 small beet cooked added only to add color.
  • 3 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • *Tabasco sauce to taste
  • 6-8 fresh raspberries
  • salt and pepper to taste

Instructions

Chilies

  1. Roast and clean Chilies. Soak in water to cover the chilies, add 1 tablespoon apple cider vinegar and a little salt. Allow to sit 20 minutes to an hour or more, to allow the chili to mellow to your heat level.
  2. Place a small X on the top of the chile. Cut straight down, carefully all the way to the chile tip, taking care not to cut the chilies more than necessary. Remove the seeds and membrane of the chili..

To serve:

  1. Toss the salad greens with a little of the salad dressing then place the greens on each plate. Place a filled chili on each on the bed of salad and serve at room temperature.
  2. Combine all filling ingredients and then carefully fill chilies. Place on the bed of salad greens. Garnish with a few more raspberries. Fantastic as a luncheon or dinner salad.

OPTION

  1. Vegetarian variation: Replace shrimp with some ripe avocados. The soft avacado with the crunch of the apple is Excellent!

Recipe Notes

Learn how to roast the chilies and more chili information in my food notes or below. http://www.cookingtoday.info/a-basic-guideline-for-cooking-with-chiles-and-peppers/

 

 

 

 

 

 

 

 

 

 

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