Cheese & Shrimp Chile Relleno
Recipe ingredients:
- • 🌶️ 4 large poblano peppers
- • 🍤 1 lb (450g) shrimp, peeled, deveined, and chopped
- • 🧀 1 cup shredded Monterey Jack or Oaxaca cheese
- • 🧅 1 small onion, finely chopped
- • 🧄 2 cloves garlic, minced
- • 🥚 4 large eggs, separated
- • 🍚 ½ cup all-purpose flour
- • 🫒 Vegetable oil, for frying
- • 🧂 Salt and black pepper, to taste
- • 🌿 Fresh cilantro, chopped (for garnish)
- • 🍅 Salsa roja or your favorite tomato sauce
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Cheese & Shrimp Chile Relleno
Discover a delightful fusion of flavors with this Cheese and Shrimp Chile Relleno recipe. This dish combines succulent shrimp with tangy homemade enchilada sauce, all encased within roasted poblano peppers. Topped with gooey mozzarella, it's a satisfying and flavorful meal perfect for any occasion.
Ingredients:
- 🌶️ 4 poblano peppers (roasted and peeled)
- 🍤 1.5 lb shrimp (any size, cut into small pieces)
- 🥄 1 tbsp cooking oil
- 🧅 1/4 onion (thinly sliced)
- 🧄 1 garlic clove (minced)
- 🧂 Salt and pepper to taste
- 🌿 1/2 tsp Mexican oregano
- 🍋 1/2 lime (juice)
- 🧈 2 tbsp butter
- 🌱 2-3 stems of cilantro
- 🍅 1 cup enchilada sauce (Recipe Link)
- 🧀 2 cups mozzarella cheese
Instructions:
- Prepare the Peppers:
- Spray a bit of pan spray on each side of the poblano peppers.
- Broil the peppers, turning them occasionally until charred.
- Place the broiled peppers in a Ziploc bag for 10 minutes to allow the skins to loosen.
- Rinse the peppers under cold running water and peel off the skins.
- Cook the Shrimp:
- Heat 1 tbsp of cooking oil in a pan over medium heat.
- Add the thinly sliced onion and minced garlic to the pan. Sauté until they become translucent.
- Add the chopped shrimp pieces to the pan, and season with salt, black pepper, and Mexican oregano.
- Squeeze the juice of half a lime over the shrimp mixture.
- Once the shrimp turn pink and are cooked through, remove the pan from heat and set aside.
- Assemble the Chile Rellenos:
- Open each roasted poblano pepper and gently stuff them with the shrimp mixture.
- Place the stuffed peppers in a baking dish.
- Add Finishing Touches:
- Drizzle the homemade enchilada sauce over the stuffed peppers.
- Top each pepper generously with mozzarella cheese.
- Final Baking:
- Preheat your broiler.
- Broil the peppers in the oven until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and sprinkle chopped cilantro over the top.
- Serve warm and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Cooking Tips:
- Make sure to handle the poblano peppers carefully to avoid tearing them when peeling.
- Adjust the spice level of the enchilada sauce according to your preference.
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