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Poblano Roulade

1 Hour
4 People
Poblano peppers in pan.


8 fresh poblano peppers
1/4 cup goat cheese
1/2 cup shrimp, cooked and diced
2 tsp chopped fresh cilantro
1/4 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 1 1/2 teaspoons goat cheese, 1 tablespoon diced shrimp and 1/4 teaspoon cilantro on each pepper. Sprinkle with salt. Roll and top each pepper with 1/4 teaspoon pumpkin seeds.

  4. Bake 8 to 10 minutes, or until peppers are heated through and seeds are browned.


Calories 115
Protein 11g
Sodium 240mg
Carbohydrates 10g
Fat 4g
Fiber 4g
Cholesterol 62mg
Servings 4 (2 ea.)