Cheese and Shrimp Stuffed Poblanos with Red Bell Pepper Sauce

Ingredients

For the stuffed poblanos

6 large poblano pepper
10 ounces peeled and cooked shrimp, coarsely chopped
4 ounces goat cheese at room temperature
1/2 cup grated Monterey Jack cheese
1/4 cup chopped red pepper
2 Tablespoon chopped shallots
2 Tablespoons chopped fresh basil

For the sauce:

2 large red bell peppers
1 Tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, chopped
1 or 2 jalapeno peppers, seeded and minced
1 cup chicken broth

Instructions

Char the poblanos and two red peppers on grill (or under broiler) until blackened on all sides. Or, alternatively, rub peppers with oil and place on baking sheet. Bake at 450 for 20 minutes.
Place roasted or grilled poblanos and peppers in paper bag. Close the end and allow to sit for 10 minutes. This will make the peppers easier to peel.

Set the roasted or grilled red peppers aside for the sauce.
Peel the poblano peppers. Make a slit along one side and remove the seeds, leaving the stem attached.

Mix shrimp with next five ingredients. Season to taste with salt and pepper. Fill poblano peppers with shrimp mixture, dividing evenly. Pull up the sides of the poblanos to enclose the filling. Place stuffed chilies in baking dish. This are be prepared ahead and refrigerated until ready to bake.

Preheat oven to 350 degrees.

For the red pepper sauce, peel, seed and coarsely chop the roasted or grilled red bell peppers. Place in medium sized bowl.  Heat oil in medium skillet over medium heat. Add chopped shallots, garlic and chopped jalapenos. Saute until softened, about five minutes. Cool slightly. Add shallot mixture and chicken broth to red peppers. Using an immersion blender, puree until smooth. Season to taste with salt and pepper. Add small amount of cayenne pepper if you want more heat. This can be made one day ahead, if desired. Cover and chill. Rewarm over medium heat just before serving.

Bake stuffed poblano chilies until heated through and cheese melts, about 15-20 minutes. To serve, spoon red pepper sauce onto plate. Top with one or two chilies.