Shrimp Stuffed Poblano Peppers

• 8 poblano peppers
• 2 tablespoons olive oil
• 1 lb medium shrimp, chopped
• 1/2 teaspoon salt
• 5 garlic cloves, minced
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1/2 cup half-and-half
• 3/4 cup milk
• 3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
• 1 roasted red pepper, chopped fine
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice

1. Cut the tops off the poblano peppers and reserve; remove seeds.
2. Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
3. Cook shrimp in the skillet for 3 minutes; remove and set aside.
4. Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
5. Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
6. Whisk in half and half.
7. Whisk in 1/2 cup of milk; cook 1 minute.
8. Remove skillet from heat and add 1/4 teaspoon salt and cheese.
9. Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
10. Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
11. Stir 1/4 cup of milk into cheese still in skillet to thin out.
12. Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
13. Top with 2 stuffed peppers, with tops, on each plate.
14. Serve warm or room temperature.

peppers, olive oil, shrimp, salt, garlic, flour, cayenne pepper, milk, chihuahua cheese, red pepper, fresh cilantro, lime juice

Taken from www.food.com/recipe/shrimp-stuffed-poblano-peppers-406650 (may not work)