Poblano Pepper Stuffed with Eggs, Shrimp and Bacon

Poblano peppers are not something I have used a lot of in the past but I love the flavor of peppers and wanted to experiment with them especially with Cinco de Mayo coming up on May 5.  Wikipedia says  "The poblano is a mild chili pepper originating in the state of Puebla, Mexico.  Dried, it is called a chile ancho.  The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano."  I found the poblano to not be hot at all.  So we ended up adding some sriracha to the final dish.  But if you like your eggs mild then these will probably be just right for you.

POBLANO PEPPER STUFFED WITH EGGS, SHRIMP AND BACON

Ingredients:

• 2 Poblano Peppers sliced in half lengthwise,  Remove seeds.
• 2 cups corn
• 3 slices bacon, chopped
• 2 tablespoons olive oil
• salt and pepper
• 8 -12 shrimp
• 1 slice bacon
• ½ cup onion, chopped
• 4 eggs
• 1 teaspoon butter or olive oil
• salt and pepper to taste
• 1 cup of cheddar cheese
• Salsa (see recipe below)
• 1 avocado sliced

Directions:

Make Salsa ahead of time and store in refrigerator to allow the flavors to mix.

Cut the 2 poblano peppers in half lengthwise, remove seeds.  Place the corn in the bottom of a 8 x 12 baking dish.  Coat the peppers with olive oil and place on top of the corn.  Cut up bacon and chop and place on poblano peppers and corn in baking dish.  Salt and Pepper.  Bake at 350 degrees for about 15 minutes until the peppers are soft but before the corn turns brown.

While poblano peppers are baking.  Saute 1 slice bacon cut up in a skillet, add onion and shrimp and saute for a couple of minutes until shrimp is pink.

Rinse pan or in another skillet, add 1 teaspoon olive oil or butter.  Saute 4 eggs until scrambled.  Salt and Pepper to taste.  When the peppers are done, divide the eggs into 4 portions and place on top of the peppers,  add the shrimp mixture to the top, two shrimp on top of each egg.  Cover with a light coating of cheese and place in the oven for 5 minutes.

Serve with sliced avocado and salsa.

SALSA INGREDIENTS:

• 2 large tomatoes
• 1 clove garlic
• 1 jalapeno chopped
• ¼ cup red pepper, diced
• ¼ of a red onion, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• cilantro to taste
• salt, pepper, and chili powder to taste

Mix all ingredients for salsa together and place in refrigerator for up to 12 hours so that the flavors will mix.

IF YOU LOVE POBLANO PEPPERS THEN YOU WILL WANT TO TRYCHORIZO ENCHILADA STUFFED POBLANO PEPPERS