Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco

For years I’ve been meaning to make the Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies.  I mean, how good do those sound?  The Pioneer Woman proves once again that you really can’t go wrong with bacon.  But it never occurred to me that stuffed mini peppers could go decidedly upscale, like with these little guys.

Colorful peppers stuffed with shrimp and queso fresco?  Yes, yes and yes.  The fact that these can be made ahead of time and just popped in the oven last minute makes me love them even more.

For this particular filling, I preferred the sweet peppers to the jalapenos.  The jalapenos just seemed to overpower the subtle shrimp and queso fresco filling.  But I imagine the jalapenos would be great with a heartier filling, like black beans, corn and cheddar.  Next time I’m making both.  And I can pretty much guarantee you that you’ll want to make at least a double batch.

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Mexican Mini Peppers Stuffed with Shrimp and Queso Fresco

Ingredients:

* 8-9 small peppers about 3 inches long, like a jalapeno or a sweet mini pepper
* 1 Tablespoon butter
* 2 cloves minced garlic
* 1 green onion, chopped
* 3/4 cup chopped raw shrimp
* 1/4 teaspoon salt
* 3/4 cup crumbled queso fresco
* chopped cilantro and fresh salsa to serve

Directions:

Preheat oven to 350 degrees.

Dry fry the chilies in a frying pan over medium-high heat until the skins begin to scorch. Remove from heat and let sit until they've cooled enough to handle. Make a slit lengthwise in the pepper and remove the seeds, keeping the stems intact- I found a really small pair of tongs worked really well for this.

In a small frying pan, heat the butter over medium heat and add the garlic and green onion and cook until fragrant. Add the chopped shrimp and salt and cook until the shrimp turns pink. Remove from heat and pour the seasoned shrimp and any accumulated juices in a medium bowl. Add the queso fresco and stir to mix. Taste and adjust the salt, if needed.

Use a small spoon to fill each pepper with the shrimp mixture. Place the peppers on a small baking sheet or on an ovenproof plate and bake for 5-7 minutes, or until the filling is hot. Top with your favorite fresh salsa and chopped cilantro.

Note: if you'd like to make these ahead of time, cover and refrigerate the peppers immediately after stuffing for up to 24 hours. Just take them out and bake in the preheated oven until hot.

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8 Responses to “Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco”

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    1
    Charissa — July 14, 2011 at 10:17 pm

    Ooh, looks yummy! Love the creativity of the presentation!

    Reply

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    2
    cscouten — July 28, 2011 at 9:31 pm

    1 Tablespoon of Shrimp? I have tons of Mini-Peppers and need a recipe, but what is the second ingredient?

    Reply

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    3
    CATE — July 29, 2011 at 3:30 am

    My bad… I need to fire my proofreader :)
    It's actually 1 Tablespoon butter… just made the change. Thanks for catching that.

    Reply

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    4
    Anonymous — July 22, 2012 at 12:18 am

    Mmmmm… this looks delicious! I love the bacon-wrapped jalapenos, but I find them very heavy. I'll have to give these a try sometime, and maybe pair them together.
    - Margo

    Reply

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    5
    Mary — February 2, 2013 at 5:59 am

    Hi, Just a comment on the dry pan thingy. I made these using the new “Sweet Heat” pepper and they were delicious! But when I roasted the peppers (triple batch) I ruined my non-stick ceraminc pan. I plan on using the broiler next time, because there will be a next time!

    Reply

    • Cate — February 2nd, 2013 @ 10:05 am

      Oh no! Thanks for the warning to folks. I haven’t used non-stick pans for a long time because of safety concerns so I wouldn’t have even thought of this. Another option would be roasting them over an open gas flame if you have a gas range.

      But I’m glad you still liked them :)

      Reply

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    Lin — March 3, 2014 at 11:35 am

    These were outstanding and yet so simple. The flavors of the roasted sweet mini-peppers with the buttery shrimp mixture was amazing! I didn’t have any problem dry roasting the peppers. I wrapped the roasted peppers in a kitchen towel while I made the shrimp mixture. When I was ready to stuff the peppers, they had softened nicely and I was able to remove the seeds quickly by snipping around the stem and pulling it off with the seeds. They look just fine without the stem and my kids requested this recipe to be filed in the “Keeper” recipe file :)
    Thanks for the great recipe!

    Reply

    • Cate — March 17th, 2014 @ 9:34 pm

      So glad you liked them Lin!

      Reply

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