Thursday, October 28, 2010

Shrimp & Goat Cheese Chili Relleno

These Relleno are so creamy and delicious it's almost hard to believe they're such a healthy meal choice! This has to be one of our favorite Love Cleanse Recipes; perfect for both a weeknight family dinner or as an impressive dish for guests. Also equally tasty made with zucchini in place of Poblanos if nightshades are a food intolerance for you.

We roast our own peppers at home either over an open flame or under the broiler in the oven. Once they're charred on all sides place the peppers in a bowl, cover and let sit for five minutes. This will allow you to easily slip off the skins.

Makes 2 servings.
½ cup quinoa
1 cup water or stock of your choice
2 Poblano peppers, roasted and seeded**
½ red bell pepper, roasted and chopped**
1 Tbsp extra virgin olive oil
6 ounces of shrimp, peeled, deveined and chopped
1 clove garlic, minced
14 ounces of organic fire roasted diced tomatoes, drained **
2 tsp lemon zest **
2 Tbsp goat cheese, plain or chili flavored, crumbled

Preheat oven to 400 degrees.  Cook quinoa according to package directions, using water or stock.  Set aside after cooked. Heat a large skillet over medium high heat. Add olive oil. Add shrimp & cook stirring occasionally for 2 minutes.

Add garlic & cook another minute or 2. Add red pepper, tomatoes & lemon zest. Stir together & allow to warm through. Add quinoa & goat cheese, stir to combine & melt cheese. 

Stuff mixture into peppers & bake for 10 minutes.

**If you are sensitive to nightshades, substitute a zucchini for the Poblano.  Slice a zucchini lengthwise & scoop out seeds, stuff with filling & bake about 20 minutes until zucchini is tender.
**Omit roasted red pepper & tomatoes if you are sensitive to nightshades.  
**Omit lemon zest if you are sensitive to citrus.

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