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Poblano Stuffed with Chorizo, Shrimp and Rice Recipe

Poblano Stuffed with Chorizo, Shrimp and Rice

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Average Rating:

Total Reviews: 132

Showing 51-60 of 132

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  • on March 26, 2010

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    This was a great recipe for a couple or a crowd. We added sour cream to the top. It was over the top.
    Thanks Guy!

    Linda Allen, Banning, CA

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  • on March 11, 2010

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    I made these the other night and they were fantastic! I left out the shrimp because I have a shellfish allergy. I also didn't have any chorizo on hand so I used ground pork and seasoned it with paprika, cayenne, fennel seeds and salt and pepper. I only bought 4 poblanos but I used the extra rice filling as a side dish, it was great on its own as well. I am definatly making these again!

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  • on February 24, 2010

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    Sorry Guy, but fresh mexican chorizo, needs no additional oil to fry, it has enough fat on its own. Also, I did drain the fat off, before I added the peppers and made the rice separtely...then combined. Also, I toasted some cumin and coriander seeds and ground them up along with some mexican oregano to add to the filling. I also added my own blend of chile powder...dried chipoltes, gauillos,pasiilla and indain chiles that I dry roast and blend in my spice grinder.
    This made for us, a nicely spiced chile rellano, without the breadng and frying.Liked the combo of shrimp with the chorizo.

    Steve,
    Yes, you should use 6 poblanos.

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  • on February 18, 2010

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    The recipe says there are 6 servings but the number of poblano chiles is 4 in the recipe list. Should the quantity be 4 or 6?

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  • on February 02, 2010

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    We love this recipe!! Its one of our favorites, we make it often. Thanks Guy, we love you

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  • on January 25, 2010

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    Beautiful dish, but lacks the spicy kick we expected. Recommend spicing up the rice mixture with your favorite hot sauce and cajun spices!

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  • on January 16, 2010

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    My sister made this for a get together weekend with family and it was ABSOUTELY DELICIOUS! I am allergic to shellfish so she made some without the shrimp to accomodate me. The flavors was so delcious and full of spice! I love spicy food and this really proved to be a WINNER! My sisters and I love watching the Food Network channel and enjoy watcing Guy's show. I too, will be trying my hand at making these (of course, without the shrimp for me and my kids will have ones with shrimp. Thanks Guy!!

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  • on January 04, 2010

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    I made this recipe a couple years ago for my husband and he was in love! It is still his favorite dish that I make! Instead of making the rice (which takes a while I use 90 second microwave spanish rice- uncle ben's brand I think. I cook up the veggies, chorizo, and shrimp separately and then combine it with the rice. I'm kind of embarrassed to tell you that, but it's a nice shortcut that adds a lot of flavor! We can't get enough of this dish!

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  • on December 30, 2009

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    Am never disappointed by any of your recipes. I have made this numerous times and it never fails to please. I used chorizo in the sausage form that was already cooked one time and it didn't omit as much flavor as the chorizo I get from the butcher. I tried stuffing Anaheim chilies also, but didn't care for them, just ate the rice mixture. Always have rice mixture left and just bake it seperately, and add chilies. Thanks, Guy

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  • on November 09, 2009

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    This is the second time I made this recipe. I have been a huge critic of chili rellenos, nobody made them better than my grandmother, but this was a nice twist on an old favorite. I did change it up a bit, I cooked the rice alone and then combined it together with the sauted peppers and Chorizo just before I stuffed the pepper. That did the trick, much more flavorful. Muy Bueno. Thanks Guy.

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