Timoteo's Sonoran Fire-Roasted Shrimp & Chorizo Stuffed Poblanos
Smoky Fire-Roasted Peppers. Succulent Shrimp. Bold Southwestern Flavor.
Turn up the flavor with Timoteo's Sonoran Fire-Roasted Shrimp & Chorizo Stuffed Poblanos—a spectacular Southwestern appetizer combining tender roasted peppers, juicy shrimp, smoky chorizo, fire-roasted sweet corn, and three delicious cheeses.
Seasoned with Timoteo's award-winning Desert Rattler Rub and Sonoran Spice Rub, every bite delivers layers of savory heat, creamy cheese, and rich, fire-roasted flavor.
Finished with homemade smoky chipotle crema, fresh cilantro, and a squeeze of lime, these stuffed poblanos are perfect for backyard gatherings, holiday entertaining, game-day parties, or an unforgettable Southwestern dinner.
Prep Time: 25 minutes Cook Time: 30–40 minutes Servings: 8 appetizer portions (4 whole poblanos, halved)Difficulty: Intermediate Cuisine: Southwestern / Mexican-Inspired
Ingredients
Fire-Roasted Stuffed Poblanos
4 large poblano peppers
¾ pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces
6 ounces fully cooked Spanish-style chorizo, finely diced
1 cup fire-roasted corn kernels
½ cup finely diced red onion
3 garlic cloves, minced
1 jalapeño, seeded and finely diced
1 tablespoon olive oil
1½ teaspoons Timoteo's Desert Rattler Rub, or to taste
1½ teaspoons Timoteo's Sonoran Spice Rub
½ teaspoon smoked paprika
1 tablespoon fresh lime juice
4 ounces cream cheese, softened
¾ cup shredded Monterey Jack cheese
½ cup shredded sharp cheddar cheese
2 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
Smoky Chipotle Crema
½ cup Mexican crema or sour cream
1 tablespoon mayonnaise
1–2 teaspoons finely minced chipotle pepper in adobo sauce
1 tablespoon fresh lime juice
½ teaspoon lime zest
1 small garlic clove, finely grated
Pinch of salt
Garnishes
Fresh cilantro leaves
Thinly sliced radishes
Crumbled cotija cheese
Fresh lime wedges
Finely chopped green onions, optional
Preparation
Step 1 — Fire-Roast the Poblanos
Preheat the oven to 425°F. Place the whole poblano peppers on a baking sheet and roast for approximately 12–15 minutes, turning occasionally, until the skins blister and develop dark roasted spots.Transfer the peppers to a covered bowl and let steam for 10 minutes. Carefully peel away the loose blistered skin if desired. Slice each pepper lengthwise into two halves and remove the seeds and membranes, keeping the halves intact. Arrange cut-side up in a lightly greased baking dish.
Step 2 — Prepare the Shrimp
Pat the shrimp dry with paper towels and chop into bite-sized pieces. Season with Timoteo's Desert Rattler Rub, Sonoran Spice Rub, and smoked paprika. Toss gently until evenly coated.
Step 3 — Sauté the Chorizo & Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced chorizo and cook for 2–3 minutes until fragrant. Stir in the red onion, jalapeño, and garlic. Sauté for approximately 3 minutes, until the vegetables soften. Add the fire-roasted corn and cook for another 2 minutes.
Step 4 — Cook the Shrimp
Add the seasoned shrimp to the skillet. Cook for approximately 2–4 minutes, stirring gently, until the shrimp are opaque and reach 145°F internally. Remove the skillet from the heat. Stir in the lime juice and chopped cilantro.
Step 5 — Prepare the Three-Cheese Filling
Allow the shrimp and chorizo mixture to cool slightly. Fold in the softened cream cheese, Monterey Jack, and cheddar until evenly combined.Taste and adjust seasoning if necessary. The filling should be creamy, savory, and packed with Southwestern flavor.
Step 6 — Stuff the Poblanos
Spoon the shrimp, chorizo, and cheese mixture generously into each roasted poblano half. Arrange the filled peppers in the prepared baking dish. For extra color, sprinkle a little additional Monterey Jack over the tops.
Step 7 — Bake Until Golden
Reduce the oven temperature to 375°F. Bake the stuffed poblanos for approximately 12–15 minutes, until heated through and the cheese is melted and bubbling.
If desired, broil briefly for a golden finish, watching carefully to prevent burning.
Step 8 — Prepare the Chipotle Crema
While the poblanos bake, whisk together the Mexican crema, mayonnaise, chipotle pepper, lime juice, lime zest, garlic, and salt. Mix until smooth. Adjust the heat with additional chipotle or mellow the sauce with more crema. Refrigerate until serving.
Step 9 — Garnish and Serve
Transfer the hot stuffed poblanos to a rustic serving platter. Drizzle generously with smoky chipotle crema. Finish with fresh cilantro, crumbled cotija cheese, sliced radishes, and lime wedges. Serve immediately while the filling is warm and the cheese is beautifully melted.
Chef Tim's Southwestern Appetizer Tips
Choose Large Poblanos: Larger peppers are easier to fill and make a beautiful presentation.
Use Spanish-Style Chorizo: Firm, cured chorizo adds smoky flavor without releasing excessive moisture. If substituting fresh Mexican chorizo, cook it thoroughly before adding the other ingredients.
Don't Overcook the Shrimp: The shrimp cook quickly and will receive additional heat in the oven.
Balance the Seasoning: Start with the listed amounts of Desert Rattler Rub and Sonoran Spice Rub, then adjust to your preferred heat level.
Roast the Corn: Charred corn adds sweetness and a wonderful contrast to the smoky chorizo.
Make Ahead: Prepare the pepper halves and filling ahead of time, refrigerate separately, and assemble shortly before baking. Refrigerate promptly and bake until thoroughly heated.
Create Smaller Party Portions: Slice each cooked poblano half into smaller sections and secure with appetizer picks for cocktail parties.
Perfect Pairings
Fresh guacamole
Black bean and corn salsa
Grilled pineapple salsa
Warm tortilla chips
Cilantro-lime rice
Fresh avocado salad
Why Timoteo's Desert Rattler & Sonoran Spice Rubs?
The combination of Timoteo's award-winning Desert Rattler Rub and Sonoran Spice Rub brings bold Southwestern flavor to succulent shrimp, smoky chorizo, and fire-roasted peppers.Together with creamy cheese, fresh lime, and smoky chipotle crema, these ingredients create an appetizer that celebrates the vibrant culinary traditions of the Southwest.
Shop Timoteo's Southwestern Spice Rubs:
Timoteo's Spice Co.
Bold Southwestern Roots. Flavors Without Borders.
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