Chiles Rellenos de Camarones, or shrimp stuffed poblano peppers, are a delightful combination of seafood and traditional Mexican flavors, making them a standout dish in the realm of Mexican seafood dishes. This recipe embraces the rich history of chiles rellenos, which originated in Puebla, Mexico, and showcases the culinary creativity that arises from combining fresh ingredients with bold flavors. These stuffed poblano peppers are not just a meal but an experience, enticing your senses with their vibrant colors and aromas. Imagine biting into a tender pepper filled with shrimp, cheese, and a perfect blend of spices—it’s a flavorful journey that will surely impress your family and friends! The harmony of the perfectly roasted peppers paired with the savory shrimp filling creates a delightful contrast of textures and tastes that makes this dish a favorite for both festive occasions and casual dinners.

Ingredients

• For the Chiles:
  • 4 large poblano peppers
  • 1 tablespoon olive oil
• For the Filling:
  • 1 pound shrimp, peeled and deveined
  • 1 cup shredded cheese (e.g., Chihuahua, Monterey Jack, or a blend)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (optional)
• For the Sauce:
  • 1 cup tomato sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon smoked paprika

Steps / Instructions

1. Roast the Poblano Peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Look for an even char that enhances the flavor. Remove from the oven and cover with a kitchen towel for 10 minutes to steam; this will make peeling easier and help retain moisture in the peppers.
2. Prepare the Filling: In a skillet, heat a bit of oil over medium heat. Add the diced onion and garlic; sauté until softened, about 3-4 minutes, ensuring not to brown the garlic. Add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes, stirring occasionally to avoid sticking. Remove from heat and stir in the shredded cheese and cilantro, if using, allowing the cheese to melt slightly in the residual heat for a creamy filling.
3. Stuff the Peppers: Carefully peel the charred skin off the roasted poblano peppers, taking care to leave the peppers intact. Cut a slit down one side of each pepper and remove the seeds gently to create space for the filling. Stuff each pepper generously with the shrimp and cheese mixture, pressing slightly to pack it in but avoiding overstuffing.
4. Prepare the Sauce: In a small bowl, mix the tomato sauce, lime juice, and smoked paprika until well combined. Pour a bit of the sauce into the bottom of a baking dish to prevent sticking. Place the stuffed peppers in the dish and pour the remaining sauce over the top, ensuring they are well coated for added flavor.
5. Bake the Chiles Rellenos: Cover the dish with aluminum foil and bake for 20 minutes. This will help steam the peppers and meld the flavors. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is melted, creating a delicious layer of gooeyness on top.

Tips & Tricks

For the best flavor, choose fresh shrimp and high-quality cheese that melts well, such as Chihuahua or Monterey Jack. If you’re looking to prepare this dish ahead of time, you can roast the poblanos and prepare the filling a day in advance. Store them separately in the refrigerator until you’re ready to assemble and bake, which will enhance the flavors even further. When reheating leftovers, add a splash of water to keep the peppers moist and prevent them from drying out. You can learn more about this topic and discover additional serving ideas and variations that can elevate your dish.

Variations

If you’re looking for a twist, consider adding different types of cheese, such as feta or pepper jack for extra spice. For a gluten-free option, ensure that all ingredients used, especially sauces, are certified gluten-free. You can also experiment with different seafood, such as crab or scallops, for a unique flavor profile. Additionally, try incorporating vegetables like diced bell peppers or corn into the filling for added texture and nutrition. Check out our related guide for more tips on how to customize your Chiles Rellenos de Camarones to suit your taste preferences.

Serving Suggestions

Serve these Chiles Rellenos de Camarones with a side of Mexican rice or a fresh salad for a balanced meal. Top with avocado slices, sour cream, or extra cilantro for added flavor and visual appeal. A sprinkle of crumbled queso fresco can elevate the dish further. For a refreshing beverage, pair it with a chilled Mexican beer or a light white wine to balance the heat and complement the dish’s rich flavors. You might also consider serving it with a zesty lime wedge for an extra burst of freshness.

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Chiles Rellenos de Camarones (Shrimp St￭ Poblanos)

Recipe by Louna

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

30 min

🔥

Calories

400 kcal

Chiles Rellenos de Camarones, or shrimp st￭ poblano peppers, are a delightful combination of seafood and traditional Mexican flavors, making them a standout dish in the realm of Mexican seafood dishes. This recipe embraces the rich history of chiles rellenos, which originated in Puebla, Mexico, and showcases the culinary creativity that arises from combining fresh ingredients with bold flavors.

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Ingredients

US Metric

• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 cup shredded cheese (e.g., Chihuahua, Monterey Jack, or a blend)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 cup tomato sauce
• 1 teaspoon lime juice
• 1/2 teaspoon smoked paprika

Directions

1.

Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.

2.

In a skillet, heat a bit of oil over medium heat. Add the diced onion and garlic; sauté until softened, about 3-4 minutes. Add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes. Remove from heat and stir in the shredded cheese and cilantro, allowing the cheese to melt slightly.

3.

Carefully peel the charred skin off the roasted poblano peppers. Cut a slit down one side of each pepper and remove the seeds. Stuff each pepper generously with the shrimp and cheese mixture.

4.

In a small bowl, mix the tomato sauce, lime juice, and smoked paprika. Pour a bit of the sauce into the bottom of a baking dish. Place the st￭ peppers in the dish and pour the remaining sauce over the top.

5.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is melted.

Nutrition Facts

Calories 400 kcal