CUARESMA RECIPES FOR WEIGHT LOSS: CHILES RELLENOS DE CAMARON

1. Roast your poblanos using your preferred method. Once they are charred, add them to a covered bowl and let them “sweat” for 15 minutes.
2. While they sweat chop your onion, tomatoes, and shrimp into bite size pieces.
3. Once the poblano peppers have sweat, cut them down the middle 3/4 of the way. Remove the skin and seeds. Leave the stem. Put them to the side.
4. Make the sauce by combining the cottage cheese, laughing cow wedges, 1/2 cup of milk, and chipotle peppers in adobo. Add seasonings to taste.
5. Add 1 tablespoon of butter to a pan. Add the onions and cook for 2 minutes.
6. Add the tomatoes and cook for 4 minutes.
7. Add the shrimp and seasonings - salt, black pepper, paprika, and garlic powder.
8. Cook for 2 minutes before bringing down the heat to the LOWEST setting. Add 1/4 cup milk to lower the temperature more.
9. Add the sauce and mix well. Let it simmer for 5 minutes.
10. Stuff the poblano peppers with the mixture and add them back to the pot. Top with 1/2 cup of cheese.
11. Cover and once the cheese has melted, serve on their own or with a side of choice.