Don't criticize what you can't understand...

Today I have a whirlwind of flavors for you, think twice baked potato (only in a roasted poblano pepper) nestled into a chipotle enhanced veggie mixture topped with marinated chipotle lime shrimp. This is a real winner in my book. What a perfect recipe for any left over mashed potatoes. They will not even seem like baked potatoes after you fold in fresh corn, zucchini, cheese, cilantro and cumin. It also is a dish that comes together rather quickly. The poblano pepper is rather mild, but still carries a deep flavor. You are able to pick up on hints of heat through the chipotle veggies and shrimp, followed by sweet notes from the corn. This would be an excellent meal to entertain with, as it would be pleasing to many palates. 

4 poblano peppers

2 large potatoes mashed ( I added roasted garlic)

fresh corn kernels (from 2 ears of corn)

1 small zucchini, diced

1 ½ cups shredded Mexican-blend cheese

¼ cup fresh cilantro, chopped

¼ t. ground cumin

2 large fresh tomatoes, diced (or 2 15 oz. cans fire-roasted tomatoes)

½ medium white onion, diced

1 chipotle pepper, minced

2 T adobo sauce, divided (from can of chipotle peppers)

¾ t kosher salt

3 garlic cloves, crushed

juice of 1 lime

2 T. olive oil

24 large shrimp, peeled and deveined (approx. 1 pound)

1. Preheat oven to 400 F.
2. Cut peppers in half lengthwise. Remove seeds and veins; set aside.
3. In a medium mixing bowl, combine potatoes, corn, zucchini, ½ cup of the cheese, cilantro and cumin. Spoon potato mixture evenly into the peppers (mixture should mound high, not be flush with peppers). Set aside.
4. In a separate bowl, mix together tomatoes, white onion, 1 T of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
5. Combine garlic cloves, lime juice, remaining 1 T adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
6. Place peppers in oven and bake for 30 minutes. Remove from oven, sprinkle peppers with remaining shredded cheese and place back in oven for 10 minutes, or until cheese is melted and lightly browned.
7. Meanwhile, remove shrimp from refrigerator. Drain excess liquid and place shrimp onto sheet pan. Roast shrimp alongside peppers for approximately 5 minutes or until shrimp are cooked through (you can time this so both peppers and shrimp are removed from the oven at the same time).
8. Place one stuffed pepper onto plate, top with some tomato mixture from bottom of pan and about 5-6  shrimp. Garnish with fresh chopped cilantro, if desired.

Until tomorrow...Peace.