Canyon Ranch Blog

Poblano Roulade

Nutrition Information (per serving)

11 g
240 mg
10 g
4 g
4 g
62 mg
4 (2 ea.)

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

  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.

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