Poblano Roulade

Ingredients

• 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

Instructions

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.