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Chiles Rellenos de Camaron

Chiles Rellenos de Camaron: Flavor-Packed Shrimp Bliss

Experience the culinary joy of Chiles Rellenos de Camaron, a flavorful shrimp dish wrapped in roasted poblano peppers.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Poblano Chiles Choose firm, glossy peppers for optimal flavor and texture.
  • 2 tablespoons Olive Oil Essential for roasting chiles and sautéing your tasty filling.
For the Filling
  • 1 cup Diced Onion Forms the savory base; shallots can add a sweeter touch.
  • 1 cup Tomato Adds freshness; opt for cherry tomatoes for a delightful twist.
  • 1 pound Shrimp (raw, peeled, and deveined) Main protein; should be cooked just until pink for tenderness.
  • 1 teaspoon Salt Enhances overall flavor; kosher salt recommended for better texture.
  • 1/2 teaspoon Ground Black Pepper Adds mild heat; white pepper offers a subtler touch.
For the Topping
  • 1 cup Monterey Jack Cheese (shredded) Creates a creamy melt over the peppers; Cheddar or Oaxaca cheese can also work!
  • 1/2 cup Sour Cream or Crema Mexicana Adds delicious creaminess; Greek yogurt can be a healthy switch.
  • 2 tablespoons Chipotle Chile in Adobo Infuses depth and smokiness; feel free to use alternative chili pastes for added heat.

Equipment

  • Baking Sheet
  • medium skillet
  • blender or food processor

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high. Lightly coat the poblano chiles with olive oil and broil for about 10 minutes, turning frequently until charred.
  2. Transfer charred peppers to a sealed plastic bag to steam for 15 minutes, then peel off the charred skin.
  3. Make a lengthwise slit in each roasted poblano, gently removing seeds and membranes.
  4. In a medium skillet, heat olive oil and sauté diced onion and tomato for 3-4 minutes until softened.
  5. Add shrimp to the skillet, season with salt and ground black pepper, and cook for 2-3 minutes until shrimp turn vibrant pink.
  6. Stuff each poblano pepper with the shrimp filling, then top with shredded cheese.
  7. Broil the stuffed peppers for about 7 minutes, keeping an eye on them until cheese is melted and golden.
  8. Blend sour cream, chipotle chile in adobo, and salt until smooth to make chipotle crema.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Avoid overcooking the shrimp to maintain tenderness and customize the spiciness based on preference.

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