Instructions: Seeded and finely chopped. Or use drained, seeded chipotle chiles in adobo sauce.
* Use 8-12 large fresh mild green chiles such as Anaheim-6 or so inches long. or 8-12 fresh poblano chiles-3 to 5 inches long. Salsa: in a bowl stir together the ingredients and refrigerate for at least 2 hours or overnight.

Using a barbecue with a lid, place chiles on lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, uncovered, without turning, until chiles are blistered and slightly charred on one side. (2 or 3 minutes) Remove and peel off any blistered skin that will come off easily.

Slit each chili lengthwise down cooked side. Scrape out seeds but leave chiles whole. In a bowl, mix shrimp and onions; fill chiles with this mixture. Place chilies, slit side up, on grill 4-6 inches above a solid bed of coals. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until shrimp mixture is hot to the touch (5-7 minutes). Serve chilies with salsa and sour cream. 4 main dish servings.

Sunset All-Time Favorite Recipes book.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.