Roasted Shrimp-Stuffed Poblanos

Roasted Shrimp-Stuffed Poblanos Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Although not fried like the classic version, these easy chiles rellenos are still decadent, thanks to the creamy shrimp and cheese filling. For a vegetarian option, sub canned black beans for the shrimp.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 426
Caloriesfromfat 57 %
Protein 27 g
Fat 27 g
Satfat 12 g
Carbohydrate 21 g
Fiber 5.5 g
Sodium 1070 mg
Cholesterol 176 mg

Ingredients

1 jar (12 oz.) roasted red peppers, drained
1 can (14.5 oz.) fire-roasted tomatoes
1 1/2 teaspoons kosher salt, divided
6 medium poblano chiles
2 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1/2 to 1 jalapeño chile, chopped
1 teaspoon coriander seeds, crushed with a pan
1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
8 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
1 cup cilantro sprigs

Preparation

1. Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.

2. Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.

3. Slit poblanos and remove seeds as shown at left.

4. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl.

5. Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro.

*Find at well-stocked grocery stores and Mexican markets.

Note:

March 2013
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