This Cheese & Shrimp Chile Relleno combines the smoky flavor of roasted poblano peppers with a savory shrimp and cheese filling, all enveloped in a light, crispy batter. It's a delightful twist on a classic Mexican dish, perfect for a special dinner.
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 (for serving)
Equipment
• Baking sheet
• Plastic wrap or a clean kitchen towel
• Skillet
• Mixing bowls
• Electric mixer or whisk
• Toothpicks
• Paper towels
• Knife and cutting board
Prep Time
30 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 400
• Protein: 30g
• Carbohydrates: 15g
• Fat: 25g
Instructions
1. Roast the Poblano Peppers
o Preheat your oven's broiler.
o Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides.
o Transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for about 10 minutes.
o Once cooled, peel off the charred skin, being careful not to tear the peppers. Make a slit down one side of each pepper and remove the seeds and membranes. Set aside.
2. Prepare the Filling
o In a skillet over medium heat, sauté the chopped onion until translucent.
o Add the minced garlic and cook for an additional minute.
o Add the chopped shrimp and cook until pink and opaque, about 3–4 minutes. Season with salt and black pepper to taste.
o Remove from heat and let cool slightly.
o Once cooled, mix in the shredded cheese.
3. Stuff the Peppers
o Carefully spoon the shrimp and cheese mixture into each roasted poblano pepper.
o Use toothpicks to secure the opening if necessary.
4. Prepare the Batter
o In a mixing bowl, beat the egg whites until stiff peaks form.
o In a separate bowl, lightly beat the egg yolks and then gently fold them into the beaten egg whites.
5. Coat and Fry the Peppers
o Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
o Lightly dust each stuffed pepper with flour, then dip into the egg batter, ensuring it's fully coated.
o Carefully place the battered peppers into the hot oil and fry until golden brown on all sides, about 2–3 minutes per side.
o Transfer to a paper towel-lined plate to drain excess oil.
6. Serve
o Place the fried chile rellenos on a serving platter.
o Drizzle with salsa roja or your favorite tomato sauce.
o Garnish with chopped fresh cilantro.
o Serve immediately.
Cooking and Serving Tips
• Roasting Peppers: Ensure the peppers are evenly charred for easy peeling.
• Filling Variations: You can add cooked rice or black beans to the filling for added texture and flavor.
• Serving Suggestions: Pair with Mexican rice and refried beans for a complete meal.
• Handling Peppers: Use gloves when handling hot peppers to avoid skin irritation.
Enjoy this flavorful and satisfying Mexican classic!