preheat Boiler. Cut bell pepper in half lengthwise;discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblano on a foil lined baking sheet. Broil 10 minutes our until blackened, turning poblanos to blacken all sides. Place peppers in a zip lock plastic bag ; seal. Let stand 10 minutes . Peel finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
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Add garlic to pan; suate 30 seconds, stirring constantly. Sprinkle with flour and 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. Remove from heat; let stand 2 minutes. Add cheese and 1/4 tsp salt, stirring until smooth. Place 1/2 cup cheese mixture in a large bowl; reserving remaining cheese mixture. 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 T cheese sauce onto each of 4 plates. Spoon 6 T. shrimp mixture into each pablano. Place 2 stuffed poblanos with two tops on each plate.
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