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Shrimp Chile Rellenos will make you want to lick your plate clean. I know I wanted to… There are no incriminating pictures or videos, and I plead the 5th. Lol.
Let me break this dish down for you.
Plump, JUICY shrimp in a savory tomato sauce all stuffed into a roasted poblano pepper. Topped with the CHEESE and baked until golden brown.
But wait, there’s more… Drizzle a decadent, creamy chipotle sauce, and you’ll be licking your plate clean too. 🙂
Ingredients
These are all the ingredients you will need to make Chiles Rellenos de Camaron. It also includes the ingredients to make the Creamy Chipotle Sauce.
Large shrimp were used, but you can use any size shrimp that make up 1lb.
Jumbo or extra large shrimp will need to be chopped down to fit inside the roasted poblano peppers.
Watch how to roast poblano peppers video.
Roasting poblano peppers is done in one of two ways.
1) Gas Stove
- Coat with oil.
- Use tongs to help move the peppers around the gas burner.
- This will ensure that the peppers are charred on all sides.
2) In the oven
- Coat with oil.
- Place on a cookie sheet.
- Roast under the broiler for 7 minutes.
- Turn and under the broiler for an additional 5 minutes.
Chile Rellenos are typically made with poblano peppers, but you can also use anaheim chiles, hatch chiles, even jalapenos.
More Poblano Pepper Recipes:
Papas con Rajas
Pollo en Crema Poblana
Carne con Rajas
- Steam the roasted poblano peppers in a plastic bag.
- Remove the skins of the peppers.
- Cut in the middle and remove the seeds and veins.
Use tongs to do this. Avoid using your hands to remove the charred skin. Your hands will burn from the oil in the peppers.
Pro Tip: Do this step ahead of time. Roasted and deveined peppers will last in the fridge for up to 5 days.
How Hot is a Poblano Pepper?
See where it lands in the Scoville Scale. They are down at the bottom because they are not spicy.
- In a large skillet, heat the olive oil.
- Cook the tomato and onion.
- Add the shrimp.
Overcooked shrimp are tough, and these guys still need to go into the oven.
What are chile rellenos made of?
Relleno means “stuffed.” Traditional chile rellenos are stuffed with cheese. In this case, the stuffing is made with shrimp.
- Season with salt and pepper.
You can also add oregano, cumin, or paprika.
The poblano pepper will add some heat but not much.
For those of you who like it spicy, add a chipotle pepper into the filling mixture.
- Mix to combine.
- Immediately remove from heat.
Once the shrimp have turned pink, turn the heat off.
By removing the shrimp from the heat like this, they won’t get tough. They will continue to cook in the oven.
Camarones Rancheros
Camarones a la Veracruzana
Camarones al Mojo de Ajo
- Fill the poblano peppers with the shrimp mixture.
- Leave some room for the cheese.
Some peppers are bigger than others. Use your best judgment on how much filling to add.
Does chile relleno have meat?
Yes! You can very well use chicken, beef, or pork as the filling. Or try a vegetarian chile relleno with a veggie stuffing like calabacitas a la mexicana.
- Place the poblanos in a large baking dish.
- Top with cheese.
- Bake until golden brown.
What is the difference between a chile relleno and chile poblano?
Chile relleno is a dish. A chile poblano is a poblano pepper. It is the main ingredient used to make chile relleno.
While the Shrimp Chile Rellenos are in the oven, make the Chipotle Cream Sauce.
- Add 1 cup sour cream, 1 chipotle pepper, and salt to a blender.
- Blend until smooth.
For a hotter sauce, use 2 chipotle peppers. Also, you can use either sour cream or crema mexicana.
How Long Does It Last?
The Shrimp Chile Rellenos will last up to 3 days in the fridge. In the freezer, they will last up to 4 months in a sealable bag with the air removed.
What to Serve with It
Arroz Blanco
Refried Beans
Salad
Lime
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Shrimp Chile Rellenos
Ingredients
- 1 tbsp olive oil
- 4 poblano peppers
For the Filling
For the Chipotle Cream Sauce:
- 1 chipotle pepper in adobo sauce
- 1 cup sour cream (or crema mexicana)
- 1/2 tspn salt
Instructions
- Rinse the poblano peppers.
- Coat with oil.
- Over a gas stove, char all the sides of the poblanos.
- Carefully turn the peppers using kitchen tongs.
- Place in a plastic bag to steam
- About 15 minutes.
- Using a knife or back of a spoon, scrape off the blackened skin.
- Make a slit down one of the sides of the peppers, creating a pocket.
- Be sure not to cut through to the side of the pepper.
- Remove the seeds and veins from the inside of the pepper.
- Do this to all the roasted peppers.
- Set aside until ready to use.
- In a large skillet, heat the olive oil.
- Add the onion and tomato.
- Cook for 3-4 minutes.
- Add the shrimp, salt, and pepper.
- Mix to combine.
- Once the shrimp turn pink, immediately take off the heat.
- Add 1-2 tablespoons of the filling to the center of each pepper.
- Use your best judgement as to how much shrimp filling to add.
- Top the peppers with shredded cheese.
- Place under the broiler for 7 minutes, or until the cheese is golden brown.
- In the meantime, add the sour cream, chipotle, and salt to a blender.
- Blend until smooth.
- To serve, add the chile relleno to a plate and drizzle with the chipotle cream sauce.
- Serve with rice and enjoy!
Notes
- Coat with oil.
- Place on a cookie sheet.
- Roast under the broiler for 7 minutes.
- Turn and under the broiler for an additional 5 minutes.
- Roast and peel the poblano peppers ahead of time. Roasted and deveined peppers will last in the fridge for up to 5 days.
- For a hotter chipotle cream sauce, use 2 chipotle peppers.
- Once the shrimp have turned pink, turn the heat off to prevent them from getting tough.
I love shrimp and my family love chillies so this is a great recipe for us. Love the idea of the chipotle cream sauce too.
The cream sauce is killer!