- 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.
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