Cheese and Shrimp-Stuffed Poblanos

Ingredients

• 3 ounces chihuahua cheese shredded
• 0.8 cup milk fat-free divided
• 1.5 tablespoons flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 5  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 0.5 cup half-and-half 
• 2 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 8  poblano peppers 
• 1  bell pepper red
• 0.5 teaspoon salt divided
• 1 pound shrimp deveined peeled chopped

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides.
4. Place peppers in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel. Finely chop bell peppers.
6. Cut tops crosswise from poblanos; remove seeds.
7. Heat a large skillet over medium-high heat.
8. Add oil to pan; swirl to coat.
9. Sprinkle shrimp with 1/4 teaspoon salt.
10. Add shrimp to pan; cook 3 minutes or until done.
11. Remove from pan.
12. Add garlic to pan; saut 30 seconds, stirring constantly.
13. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly.
14. Remove from heat; let stand 2 minutes.
15. Add cheese and 1/4 teaspoon salt, stirring until smooth.
16. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture.
17. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano.
18. Place 2 stuffed poblanos and two tops on each plate.