Poblanos Stuffed with Shrimp and Chorizo

Ingredients

1 Tablespoon olive oil
1/2 pound Mexican chorizo
1/2 red bell pepper
1/2 green bell pepper
3  jalapenos
1/2 red onion
1 Tablespoon minced garlic
1/2 cup black beans, drained and rinsed
1/2 cup brown rice
1/2 cup chicken broth
1/4 cup white wine
1/4 cup water
4 large fresh poblano chilies
1/2 pound shrimp, shelled and cut into 1/2 inch pieces
1 cup shredded cheddar-jack cheese mix

Instructions

Preheat oven to 400 degrees. Spray poblanos and 2 whole jalapenos with cooking spray and place on baking sheet. Bake for 15 - 20 minutes. Remove from oven and allow to cool.

In large skillet, heat oil and add chorizo. Cook for 3 - 5 minutes. Add red and green pepper, 1 chopped jalapeno, chopped red onion and garlic. Cook until vegetables are softened and translucent.
Add rice and stir until all the grains are coated with oil.
Combine chicken broth, wine and water. Add liquids to pan and stir until it comes to a boil.
Cover and reduce heat. Check rice for doneness after 20  minutes.
Fluff the rice with a fork and stir in shrimp and black beans.  Stir to partially cook the shrimp.

Remove blistered skin from poblanos, Make a slice on one side of each poblano and remove seeds and ribs. Fill each poblano with shrimp-chorizo mixture.
Place stuffed chilies on baking sheet and cook for 10 minutes.
Remove from oven and top each on generously with cheese. Place under broiler to melt and brown the cheese.

Slice the 2 roasted jalapenos and sprinkle on top of the stuffed chilies.
Serve immediately.