Lake Rat Peppers
- 8 poblano peppers
- 12 shrimp, cleaned and cooked
- 12 crawfish, cleaned and cooked
- 1 (8-ounce) package cream cheese, room temperature
- 2 cups shredded pepper jack cheese, room temperature
Wash and dry peppers. Cut in half cross ways and remove seeds. Roughly chop shrimp and crawfish and mix with cream cheese and pepper jack cheese. Fill peppers with cheese mixture. Grill until done, about 5 minutes.
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.
Recipe courtesy of Kenney Heath
Recipe courtesy of Herb Mesa