Green Chile Cream Sauce<\/p>\n
3 Poblano Chiles, dry roasted, stemmed, seeded, and peeled
\n\u00c2\u00bc White Onion, dry roasted
\n1 clove Garlic, dry roasted
\n\u00c2\u00be C. Mexican Crema
\n\u00c2\u00be C. Half & Half
\n1 tsp. dried Mexican Oregano
\n\u00c2\u00bd tsp. Salt<\/p>\n
Shrimp<\/p>\n
2 T. Olive Oil
\n2 cloves Garlic, minced
\n1 Chipotle Chile en Adobo
\n\u00c2\u00bc tsp. dried Mexican Oregano
\n1 lb. Shrimp, peeled, cleaned, tails removed
\n2 T. Butter
\n\u00c2\u00bd tsp. Salt<\/p>\n
4 Poblano Chiles, dry roasted, stemmed, seeded and peeled
\n\u00c2\u00bd C. shredded Monterey Jack Cheese
\n\u00c2\u00bd C. chopped Cilantro<\/p>\n
When ready to make sauce, place all ingredients for green chile cream sauce in blender or food processor and puree for 2 minutes or until very smooth. Heat in a medium saucepan over medium heat until it is warmed through. Do not bring to a boil or simmer.<\/p>\n
In blender or food processor, puree oil, garlic, chipotle and oregano until smooth. Place in large bowl; add shrimp, toss to combine and marinate for 20-30 minutes in the refrigerator. Heat butter in large saut\u00c3\u00a9 pan until shimmering. Add marinated shrimp, being careful as it will splatter. Cook 3-4 minutes, until shrimp are just beginning to form their C shape. (They do not need to be cooked through, as they will finish in the oven.) Preheat oven to 350. Add \u00c2\u00bd C. shrimp inside each chile, top with a spoonful of cheese and gently squeeze chile closed around the filling. Place on baking dish, seam side up, and repeat with remaining chiles. Place in oven and heat 6-8 minutes, until heated through, shrimp is finished cooking and cheese is melted. Serve with warm chile green cream sauce and sprinkled with cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"
Green Chile Cream Sauce 3 Poblano Chiles, dry roasted, stemmed, seeded, and peeled \u00c2\u00bc White Onion, dry roasted 1 clove Garlic, dry roasted \u00c2\u00be C. Mexican Crema \u00c2\u00be C. Half & Half 1 tsp. dried Mexican Oregano \u00c2\u00bd tsp. Salt Shrimp 2 T. Olive Oil 2 cloves Garlic, minced 1 Chipotle Chile en Adobo \u00c2\u00bc tsp. dried Mexican Oregano 1 lb. Shrimp, peeled, cleaned, tails removed 2 T. Butter \u00c2\u00bd tsp. Salt 4 Poblano Chiles, dry roasted, stemmed, seeded and…<\/p>\n