3 Ways to Whip Up Yuca

Shrimp-and-Yuca-Stuffed Chiles

8 large poblano chiles

Vegetable oil, for brushing

Kosher salt

Freshly ground pepper

¾lb. fresh yuca

¾lb. cooked shrimp, cut into ¼-inch pieces

6oz. grated Monterey Jack or other melting cheese

½ cup frozen corn, thawed

1/2 cup chopped cilantro

¼ cup minced red onion

Fresh salsa, for serving

Over open flame, on grill or under broiler, roast chiles until skins are blistered and charred.

Transfer to bowl and cover with towel; let stand until cool enough to handle.

Peel chiles and cut vertical slit in each, keeping stems intact; discard seeds.

On baking sheet, arrange chiles cut-side up, brush with oil and season with salt and pepper.

Preheat oven to 375°F. Cut yuca crosswise into 2-inch rounds. With sharp knife, cut away brown skin and pink flesh.

In medium pot, add yuca pieces and cover with salted water by 2 inches. Bring to boil, reduce heat and simmer until tender and pierced easily with fork, about 10 minutes. Do not overcook.

Using slotted spoon, transfer yuca to cutting board. When cool, cut into medium dice, discarding stringy, fibrous parts.

In large bowl, stir together yuca, shrimp, cheese, corn, cilantro and red onion. Stuff chiles with yuca mixture.

Bake chiles until they are heated through and cheese is melted, about 15 to 20 minutes. Serve with fresh salsa.

Makes 4 servings.