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.
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
How to Make It
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.
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.
Slit poblanos and remove seeds as shown at left.
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.
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.
This has become my "go-to" entertaining recipe, it's that good. It has all the flavors of the West, and looks impressive without being very difficult. It has plenty of spice for everyone I have served it to. After broiling the poblanos until charred, I put them in a paper bag to steam for 10 minutes or so, then peel off the blackened skins. I agree that it is restaurant-quality. I served it with a marinated corn and black bean salad.
We just had roasted shrimp stuffed poblanos at our friends and it was an outstanding meal. I immediately came home and signed on to find the recipe so I could make it myself. Both my husband and I commented on how this beat most meals we pay for at a restaurant.
Great recipe, have tweaked it up a bit. I substituted goat cheese for the cream cheese, added Smokey Paprika along with grated lime into the sauce. While the shrimp was cooking added lime juice as well as Tequila. Turned out fantastic. Also used bigger shrimp for a better appearance and taste.
You can make it as spicey as you want but any way you cook it it's a huge hit. LOVE this recipe !
My husband and I really enjoyed this dish. I followed the recipe exactly and the flavors were great and perfectly seasoned. I will definitely make this again but use a bit more shrimp and broil the stuffed peppers for a bit at the end to get a nice brown top like the photo. Yum!
A different rift on Mexican food. Loved it! With of the reviews I was hesitant but we love poblano chiles and decided to give it a try. Made a few changes instead of the crushed coriander, added 1/4 tsp. ground coriander and ½ tsp. cumin, also didn’t have fresh Cilantro so added 2 tsp. dried and crushed into the shrimp mixture. Peeled the poblanos. To maintain heat, used a whole jalapeño seeded and minced. I did not have any queso fresco substituting with pepper jack for my husband. It is a keeper recipe for us and will be to serving it to company.
I don't see how anyone can follow this recipe exactly and say it is horrible and bland - you must be used to very highly spiced food. I found this recipe absolutely delicious, the filling creamy, the sauce very good. I used low-fat cream cheese and a low-fat Italian cheese blend (it was what I had in the fridge). I also used extra large shrimp (already on hand) so I cut it into large chunks. This had a LOT of flavor. Since it was already pretty cheesey, I decided not to add the queso fresco to save on some fat and calories. I ate the leftovers over the period of a week and it re-heated very well in the microwave. One night I added some chopped avocado and that was excellent, too. I will make this recipe again.
One thing possibly left out of the recipe instructions: peeling the poblanos before cutting open and seeding. Maybe the author doesn't do that, but I did, since a lot of other recipes do call for it.
What a horrible recipe! Bland, bland, bland .... I followed the recipe exactly and while tasting the ingredients I knew it was too bland. I started adding garlic, more jalapenos, etc. The outcome was still NO FLAVOR. Everyone I served agreed ... bland and boring, but it looked nice. Lucky I cooked some other foods to go along with the meal.