Creamy Shrimp and Chorizo Chiles Rellenos

• 1/4 lb. (115 g) Mexican chorizo
• 1/2 cup Philadelphia Jalapeno Cream Cheese Product
• 1/3 cup water
• 1 lb. (450 g) uncooked deveined peeled medium shrimp, cut lengthwise in half
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 cup cooked long-grain white rice
• 6 poblano chiles, roasted, peeled and deveined
• 3/4 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese

1. Crumble chorizo into large skillet; cook on medium heat 5 min.
2. or until done, stirring occasionally.
3. Remove chorizo from skillet; drain.
4. Whisk cream cheese product and water in medium bowl until blended; set aside.
5. Cook shrimp, onions and garlic in same skillet on medium-high heat 2 min., stirring frequently.
6. Add rice and chorizo; cook and stir 1 min.
7. or until shrimp turn pink.
8. Add cream cheese mixture; cook and stir 1 min.
9. or until heated through.
10. Stuff chiles with shrimp mixture; place, filled sides up, in single layer in microwaveable dish.
11. Top with shredded cheese; microwave on HIGH 3 min.
12. or until melted.

chorizo, philadelphia, water, shrimp, onion, garlic, white rice, poblano chiles, cheese

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-chorizo-chiles-rellenos-187269.aspx (may not work)