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Appetizer
Mexican
16 poppers
30 minutes
12 minutes
1/2 pound fresh raw shrimp - peeled, deveined
Sea salt & freshly ground pepper to taste
3 Melissa's New Mexico Hatch Peppers - roasted, peeled, diced (or Anaheim Pepper when Hatch is not in season)
4 cups sharp cheddar cheese - grated
16 large jalapeño peppers
Prepare a hot grill and preheat the oven to 400ºF. Rinse the shrimp and pat dry.
Place the shrimp on the grill and season with salt and pepper. Grill until opaque, about 1-2 minutes. Turn the shrimp and repeat. Remove from the grill and let cool.
When cooled, chop the shrimp.
In a bowl, combine the shrimp, Hatch Peppers and cheese until well mixed.
Make an incision lengthwise in each jalapeno and carefully remove the seeds and veins.
Carefully fill each pepper with the shrimp mixture.
Place the peppers on a lightly oiled baking sheet (I use cooking spray). Bake in the oven for 7-10 minutes or until the jalapeno peppers begin to get tender. Serve hot.
It is a good idea to wear disposable gloves when working with chile peppers.
