Shrimp & Cheese Stuffed Chile Rellenos
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Today, I'm excited to share with you an authentic and delightful recipe for Shrimp-Stuffed Chile Rellenos. This dish combines the rich flavor of poblano peppers with succulent shrimp and melted cheese, all perfectly seasoned to entice your palate. It's a comforting and warm dish with just the right touch of heat. Let's begin this culinary adventure together!
Ingredients:
- 1 pound raw shrimp, cleaned, peeled, and deveined
- 6-8 poblano peppers
- 2 Roma tomatoes, seeded and diced
- 1/4 white onion, finely chopped
- 1 serrano chili, finely chopped (seeds optional)
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons unsalted butter
- Cheese of your choice (e.g., Oaxaca, mozzarella, or Monterey Jack), shredded
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Equipment: Comal or skillet, oven, frying pan, mixing bowl, knife, cutting board
Servings: 6-8
Instructions:
1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Roast the poblano peppers over a comal or skillet set to medium-high heat. Turn them occasionally to ensure they’re evenly roasted on all sides until the skin is charred.
3. Once completely roasted, transfer the poblanos into a bowl and cover with a lid or plastic wrap to let them steam for about 20 minutes. This process will help soften the peppers and make them easier to peel.
4. Carefully peel off the charred skin from the peppers. Create a small pocket by making a slit in the middle of each chili, being cautious not to tear them completely. Remove the seeds if desired.
5. Cut the cleaned shrimp into thirds, creating bite-sized pieces. If you prefer, you can leave some shrimp whole to use as garnish. Set them aside.
6. In a large frying pan over medium-high heat, melt butter. Add the diced tomatoes, chopped onion, and serrano chili to the pan, cooking for about 3 minutes until the onions become translucent.
7. Stir in the bite-sized shrimp pieces, cumin, black pepper, garlic, and salt, and cook for approximately five minutes or until shrimp turn pink.
8. If you reserved any whole shrimp for garnish, remove them from the pan once they’re cooked, and set them aside.
9. Turn off the heat and stir in the shredded cheese with the cooked shrimp mixture, until everything is well combined.
10. Fill each poblano pepper with the shrimp and cheese mixture, but be careful not to overstuff them.
11. Arrange the stuffed peppers in a baking dish, and bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.
12. Garnish with reserved whole shrimp if you wish.
13. Allow the chile rellenos to rest for a couple of minutes before serving. Enjoy your sumptuous Shrimp-Stuffed Chile Rellenos!
Cooking Tips:
- Use a paper towel to help peel the skins off the poblano peppers.
- If your peppers are not softening, you may need to let them steam for a longer period.
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This recipe is brought to you by Cooking Con Claudia, who shares her passion for cooking traditional recipes and modern twists on classics on her YouTube channel: https://www.youtube.com/@CookingConClaudia
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Hashtags: #shrimp #chilerellenos #cooking #recipe #delicious #homemade #foodie #chef #gourmet #chatgpt
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