Cheesy Cajun Shrimp Boats

Summary

• Difficulty:
• Prep Time: 35 minutes
• Cook Time: 22 minutes
• Yield: Serves: 6

Ingredients

• 6 large poblano peppers*
• 2 cups cooked rice
• 1 lb. cooked small shrimp (or chopped large shrimp)
• 1 cup thick and chunky salsa
• 1 Tbsp. Cajun or blackened seasoning mix
• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Cheddar & Monterey Jack with Tomato & Jalapeno Peppers Shredded Cheese, divided
• 1/2 cup chopped cilantro

Directions

1. Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper "boats." Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
2. Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
3. Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.

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