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- 1 jar (12 ounces) roasted red bell peppers, drained
- 1 can (15 ounces) fire-roasted diced tomatoes, UNdrained
- 1 teaspoon salt
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 2 teaspoons ground cumin
- 1 pound medium peeled and deveined raw shrimp
- 1 cup (2 ounces) Monterey jack cheese, grated
- 2 ounces cream cheese
- ½ cup queso fresco, crumbled, for garnish
- ½ cup diced cilantro for garnish
View Full Recipe at Everyday Southwest
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 1378 | |
| Calories from Fat 703 | 51% |
| Total Fat 79.07g | 99% |
| Saturated Fat 30.68g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 825mg | 275% |
| Sodium 3599mg | 150% |
| Potassium 1945mg | 56% |
| Total Carbs 41.13g | 11% |
| Dietary Fiber 8.6g | 29% |
| Sugars 18.89g | 13% |
| Protein 122.71g | 196% |
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