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Chili poblano stuffed with shrimps and cheese, step by step recipe with photos

  • 4 pieces of chili pepper «Poblano» (can be replaced by green pepper, which is more than «Swallows»)
  • 500 g fish broth
  • 500g shrimp
  • 500g beef broth
  • 300 g grated cheese
  • 300 grams of rice
  • 1 large onion
  • 8 large tomatoes
  • 2 — 3 cloves of garlic
  • 1 pinch of cilantro
  • 2 eggs
  • some flour
  • fresh basil
  • 2-3 bay leaves
  • pinch of oregano
  • olive oil
  • a handful of green peas
  • some lime or lemon juice

Take the chili peeled, washed, dried and put on the fire, to be well spiked, but gently, from all sides.

This sort of chili came to us on the table from the Mexican town of Puebla. Its green color shows us that it is not as hot as other varieties of chili peppers.

If this pepper turns red, then it will immediately become more acute, but still before use, especially in this recipe, do not forget to clean it well from the inside, taking out all the seeds, which actually give the main piquancy.

Steaming the pepper itself well, put it in a bag so that its skin is completely removed and it is easier to remove.

Cook rice a la mehikano.
Again, in milipimera, grind tomatoes, onions, add tomato paste.

To measure the required quantity of beef broth.

Rice pour broth, a mixture of tomatoes, onions and tomato paste.

There we will send peas (I took a jar of canned peas, but very small).
Let it all cooked until done.

That’s it, our cooking process is over. Voila!

We have with you stuffed chili poblano, with rice, in a sauce of red tomato and basil. Put all this very carefully, so that it is both beautiful and appetizing, but I think that this dish will immediately cause salivation, and you will not have to call people at the table for a long time!

Enjoy your meal!

I will not reveal a big secret, but still. Did you know that Mexican cuisine in 2010 was included in the UNESCO World Heritage List at the UN International Conference in Kenya?

All the names of dishes that everyone has heard, such as nachos and buritos, fajitos and chemichangas, guacamole and tortillas, came to us from ancient times of the Mayan and Aztec Indians.

So why are they so long lingered at the dining tables, and why are not so complicated dishes so popular all over the world?

You will tell me that there is such a thing in these not complicated recipes, so look at the recipes of French cuisine.

Yes, indeed, we will not put the kitchen of France and the kitchen of Mexico on one level. These cuisines cannot be compared, however, as well as the other ones, they are completely different, it is simply impossible, but there is no reason for the Mexican cuisine to stand below. I think that there is no one who categorically declares, saying that you are telling me here, where are the Mexican nachos and French sauces.

I already wrote, somehow in France I heard the following phrase: “all nations eat the same thing, only sauces change …” — maybe so. The French, with their ability to fill everything with light refined sauce, know that better. But today, and I think tomorrow, and for several months in a row, I will sing my ode to the MEXICAN KITCHEN.

My treatise is still in the project, but in order to warm up your appetite, I want to share a great Mexican recipe.

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