4 poblano peppers, halved lengthwise, remove seeds
2 Tbsp butter
1/2 cup diced sweet onion
1 lb medium to large shrimp, peeled and deveined, chopped 1/2-inch pieces
1 Tbsp minced garlic
1/4 tsp crushed red pepper
1/4 cup Tecate light beer
1 Tbsp fresh-squeezed lime juice
1/4 tsp salt
1/2 – 8 oz. package cream cheese, softened
1 1/2 tsp Julio’s Seasoning (at HEB)
1 cup shredded Monterey Jack cheese, divided
1 Tbsp chopped cilantro
Preheat oven 350°F. Line a baking sheet with foil and coat lightly with olive oil cooking spray. Place peppers on foil with cut side down and spray lightly with olive oil. Bake until slightly tender, about 9 to 10 minutes.
In a large skillet, melt butter over medium high heat. Add onions, garlic and red pepper and sauté until onions become translucent. Add beer, lime juice and salt. Continue cooking until liquid reduces by half, add shrimp and cook additional 4 minutes. Remove from heat and add cream cheese and Julio’s Seasoning, stir until smooth. Stir in 1/2 cup Monterey Jack and chopped cilantro. Turn peppers cut side up, spoon mixture into pepper halves.Bake until cheese begins to bubble slightly, about 10 minutes. Switch oven to broil and sprinkle stuffed peppers with remaining 1/2 cup Monterey Jack. Broil until cheese melts and begins to brown. Garnish with more chopped cilantro, if desired. Serve with refried beans, Mexican rice, guacamole, tortilla chips and salsa.