Cheesy Cajun Shrimp Boats |
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Prep Time: 35 Minutes Cook Time: 22 Minutes |
Ready In: 57 Minutes Servings: 6 |
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Ingredients:
6 large poblano chiles or 6 large bell peppers |
2 cups cooked rice |
1 lb cooked small shrimp (or chopped large shrimp) |
1 cup thick & chunky salsa |
1 tablespoon cajun seasoning or 1 tablespoon blackening seasoning, mix |
1 3/4 cups sargento bistro blends cheddar & monterey jack with tomato & jalapeno blend, divided |
1/2 cup chopped fresh cilantro |
Directions:
1. Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper boats. Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
2. Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
3. Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.
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