Poblano Roulade

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
115
protein 
11 g
sodium 
240 mg
carbohydrates 
10 g
fat 
4 g
fiber  
4 g
cholesterol 
62 mg
Servings 
4 (2 ea.)
Ingredients 

8 fresh poblano peppers
¼ cup goat cheese
½ cup shrimp, cooked and diced
2 tsp chopped fresh cilantro
¼ tsp sea salt
2 tsp chopped pumpkin seeds

Instructions 
  1. Preheat broiler.
  2. Arrange peppers on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Place in a medium stainless steel bowl and cover tightly with plastic wrap. Let stand 10 minutes. Peel chilies and discard skin. 
  3. Pull each pepper apart, keeping the pepper in as large a section as possible. Take the 8 pepper sections and lay between plastic wrap. Pound lightly to flatten. Place 1½ teaspoons goat cheese, 1 tablespoon diced shrimp and ¼ teaspoon cilantro on each pepper. Sprinkle with salt. Roll and top each pepper with ¼ teaspoon pumpkin seeds.
  4. Bake 8 to 10 minutes, or until peppers are heated through and seeds are browned.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.