Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
Preheat the oven to 350 degrees F.
After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	709.99 Kcal (2973 kJ)
Calories from fat	496.57 Kcal
		% Daily Value*
Total Fat	55.17g	85%
Cholesterol	166.34mg	55%
Sodium	2709.28mg	113%
Potassium	143.79mg	3%
Total Carbs	16.53g	6%
Sugars	0.62g	2%
Dietary Fiber	0.66g	3%
Protein	39.15g	78%
Vitamin C	1.9mg	3%
Vitamin A	1mg	33%
Iron	1.1mg	6%
Calcium	592.1mg	59%

Amount Per 100 g
Calories	592.54 Kcal (2481 kJ)
Calories from fat	414.42 Kcal
		% Daily Value*
Total Fat	46.05g	85%
Cholesterol	138.82mg	55%
Sodium	2261.08mg	113%
Potassium	120mg	3%
Total Carbs	13.79g	6%
Sugars	0.52g	2%
Dietary Fiber	0.55g	3%
Protein	32.67g	78%
Vitamin C	1.5mg	3%
Vitamin A	0.8mg	33%
Iron	0.9mg	6%
Calcium	494.1mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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