Shrimp Stuffed Hatch Chiles

• Seafood

  • 1 lb Shrimp

• Produce

  • 7 oz Corn, kernels
  • 6 Hatch chiles
  • 1/2 Yellow onion

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Chili powder
  • 1 Red pepper
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Sour cream

Found on houseofyumm.com

Description

Ingredients

• 6-8 hatch chiles (if you cant get ahold of any you can use anaheim chiles instead)
• 1 pound shrimp (peeled, deveined with tails removed)
• 1 tablespoon butter
• 7 ounces corn kernels
• 1/2 yellow onion diced
• 1 red pepper diced (remove seeds and membranes)
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon chili powder
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 1 cup sour cream

Directions

• Preheat the oven to 400 degrees.
• Spray a casserole dish with non stick spray or olive oil. Set aside.
• In a medium skillet melt the butter. Add the shrimp corn, onion, and red pepper. Allow to cook for about 5-7 minutes until shrimp is fully cooked (if youre working with raw shrimp) and onion and peppers are softened and translucent.
• Remove the shrimp mixture to a medium size bowl, add the chili powder, cheese, salt and pepper. Stir to combine.
• Slice the hatch chiles length wise. Remove the seeds and membranes. Lay in casserole dish.
• Use a spoon to fill the chiles with the shrimp mixture. Cover with foil and bake for 20 minutes. Remove foil and sprinkle with additional cheese, bake for an additional 5 minutes.
• Melt the butter in a medium size sauce pan. Add the flour, stir to combine, will be thick. Pour in the broth and whisk together until combined. Cook for about 4-5 minutes stirring frequently while mixture thickens once mixture starts to bubble remove from heat. Allow to cool then add the sour cream.
• Store the cream in the refrigerator. Drizzle over stuffed chiles prior to serving.
• Serve chiles warm and enjoy!