The mild heat of roasted poblano chiles is nicely balanced by a stuffing of cornmeal, potato, and shrimp.

Martha Stewart Living, May 1999, Martha Stewart Living, May 1999


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Roast poblanos over a high flame or under a broiler, turning frequently, until lightly charred on all sides, about 1 minute per side. Place in a bowl; cover with plastic wrap for about 15 minutes. When cool enough to handle, remove charred skin by rubbing with a paper towel, being careful not to tear the flesh. Cut a lengthwise slit down poblanos, and use a pairing knife to remove the seeds, leaving the stem intact. Set aside.

  • Heat oven to 350 degrees. Shell and devein the shrimp. Set aside six shrimp. Remove the tails from the others; cut them into 1/2-inch pieces. Set aside.

  • Place a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic, and saute until translucent. Add potatoes and red, yellow, and jalapeno peppers; stir to combine. Add 1/2 cup water. Increase heat to high, cover, and cook until potatoes are tender, about 5 minutes. Remove lid, and continue cooking until all the liquid has been absorbed. Stir in chopped shrimp, corn, epazote, salt, and pepper. Saute until shrimp are cooked through, about 5 minutes. Remove from heat, and set aside.

  • Place chicken stock in a small saucepan. Squeeze lime into stock, add halves, and bring to a broil. Add whole shrimp; cook until opaque and bright pink, about 2 minutes. Remove shrimp and limes from stock, set aside shrimp, and discard limes. Add cornmeal to stock mixture in a fine stream, and reduce heat to low. Cook, whisking occasionally, about 5 minutes. Add to chopped-shrimp mixture; stir to combine.

  • Fill each chile with about 3/4 cup shrimp mixture. Place on a baking sheet coated with olive-oil cooking spray, and cook in oven until heated through, about 20 minutes. Top each poblano with a shrimp, and serve with roasted-tomato-pepper sauce.

Cook's Notes

If you can't find fresh poblano chiles, substitute canned whole poblanos, and skip step one.