RECIPE REDUX: GOAT CHEESE, SHRIMP, AND CHORIZO CHILE RELLENOS

Don't sacrifice a good meal just because you're only cooking for two. Try this worth-every-minute-it-takes-to-make chile relleno recipe instead. Because you're worth it. 

Goat Cheese, Shrimp, and Chorizo Chile Rellenos
Serves 2 

4 large Poblano chiles
½ pound shrimp; peeled, deveined, and roughly chopped
2 dried Chorizo sausages; diced
2 oz. Chèvre cheese
2 oz. cream cheese
¼ cup walnuts; toasted and chopped
4 large tomatoes; chopped
1 small onion; diced
2 garlic cloves; minced
½ cup chicken stock
1 tsp. cocoa powder
1 tsp. ground cumin
2 tsp. canola oil
2 tsp. olive oil
sea or kosher salt and freshly ground black pepper

For the sauce:

  1. Sauté the onion and garlic with 1 tsp of olive oil in a sauce pan over medium heat for 4-5 minutes, until translucent.
  2. Add the diced tomatoes, cumin, and cocoa powder and cook for another 4-5 minutes, until the tomatoes are soft.
  3. Add the chicken stock, season with salt and pepper, and simmer for 20 minutes.
  4. Transfer the sauce to a blender and puree until smooth.

For the chiles:

  1. Coat the chiles well with the canola oil, place on a baking sheet, and roast in a preheated 400 degree oven for about 20 minutes, until the skins are brown and lifting away from the flesh of the chiles.
  2. Remove the chiles from the oven and place in a bowl to cool.

Putting it all together: 

  1. While the chiles cool, heat the remaining tsp of oil in a sauté pan over medium heat and sauté the chorizo for 3-4 minutes to extract the fats.
  2. Add the shrimp to the chorizo, season with salt and pepper, and sauté for 2-3 minutes, until the shrimp are just translucent.
  3. Place the shrimp and chorizo in a bowl, add the Chèvre, cream cheese and walnuts, and mix well.
  4. When the chiles are cool, gently remove the skins and open one side of the chile to remove the seeds, leaving the stem on and trying not to rip the rest of the chile.
  5. Gently place ¼ of the shrimp and cheese mixture inside each of the chiles through the slit that you removed the seeds from.
  6. Place the chiles on a baking sheet, cover each with a couple of spoons full of the sauce, and place in a 400 degree oven for 8-10 minutes, just until the cheese is nice and creamy.