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    Home » Recipes » Seafood » Shrimp Chile Rellenos

    Shrimp Chile Rellenos

    Last Updated November 9, 2022. Originally Posted April 28, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Shrimp Chile Rellenos for the WIN! This dish is packed with flavor, plenty of cheese, and baked to golden brown perfection. It’s so good. You’ll LOVE every bite.
    Jump to Recipe Print Recipe
    Shrimp Chile Relleno served on a plate next to a salad and rice.

    A shrimp chile relleno served on a plate next to a salad and rice.

    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. 🙂

    The ingredients for shrimp chile rellenos on a wooden surface.

    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.

    Shrimp is key ingredient in many authentic Mexican recipes like Shrimp Ceviche, Aguachile, Camarones a la Diabla

    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.

    Poblano peppers roasting on a gas stove.

    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

    A collage showing how to steam, peel, and remove the seeds from a poblano pepper.

    • 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.

    A collage showing how to cook the tomato and shrimp filling.

    • 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.

    A hand holding salt and pepper containers.

    • 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.

    A skillet cooking shrimp and tomato.

    • 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.

    More Mexican Shrimp Recipes:
    Camarones Rancheros
    Camarones a la Veracruzana
    Camarones al Mojo de Ajo

    A stuffed poblano filled with the shrimp mixture.

    • 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.

    A collage showing how to stuff the poblano peppers.

    • 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.

    A spoon showing the chipotle cream sauce over a blender.

    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.

    Shrimp Chile Relleno served on a plate next to a salad and rice.

    What to Serve with It


    Arroz Blanco
    Refried Beans

    Salad
    Lime

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    Did you make this recipe? Please rate the recipe below!

    A shrimp chile relleno served on a plate next to a salad and rice.

    Shrimp Chile Rellenos

    Shrimp Chile Rellenos for the WIN! This dish is packed with flavor, plenty of cheese, and baked to golden brown perfection. It’s so good. You’ll LOVE every bite.
    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 people
    Calories: 430kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 tbsp olive oil
    • 4 poblano peppers

    For the Filling

    • 1 tbsp olive oil
    • 1/4 onion diced
    • 1 tomato finely diced
    • 1 lb large shrimp shells removed and deveined
    • 1 tspn salt
    • 1/2 tspn ground pepper
    • 1 cup Monterey Jack shredded

    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

    Roasting Poblano Peppers 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.
    Pro Tips:
    • 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. 

    Nutrition

    Calories: 430kcal | Carbohydrates: 11g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 341mg | Sodium: 1231mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1272IU | Vitamin C: 106mg | Calcium: 453mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Seafood

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      May 2, 2020 at 1:50 am

      5 stars
      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.

      Reply
      • Maggie Unzueta

        June 22, 2020 at 11:01 am

        The cream sauce is killer!

        Reply
    2. Hayley

      May 2, 2020 at 2:34 am

      I love poblano peppers so this stuffed recipe is right up my street! Also the chipotle cream looks finger licking!!

      Reply
      • Maggie U

        July 12, 2020 at 11:50 am

        So delicious. Hope you try it!

        Reply
    3. Alice | SkinnySpatula

      May 2, 2020 at 3:01 am

      5 stars
      This is one of the most interesting recipes I’ve seen in a while! I love the step-by-step pics.

      Reply
      • Maggie U

        July 14, 2020 at 11:33 am

        Thanks! Hope you try it.

        Reply
    4. Nicole

      May 2, 2020 at 4:43 am

      5 stars
      Perect for a summer appetizer. Can’t wait to make it for the family.

      Reply
      • Maggie U

        July 12, 2020 at 11:50 am

        Hope you try this recipe It’s really yummy!

        Reply
    5. Jacqueline Meldrum

      May 2, 2020 at 5:43 am

      5 stars
      I haven’t had stuffed vegetables for such a long time. You’ve put me right in the mood for stuffed peppers.

      Reply
      • Maggie U

        July 12, 2020 at 11:49 am

        This are great! Hope you try this recipe.

        Reply
    6. Nicole

      September 6, 2020 at 2:10 pm

      Just picked up some beautiful poblanos from the farmer’s market and I have everything else to make! I cannot wait to make them tomorrow!

      Reply
      • Maggie U

        September 7, 2020 at 3:04 pm

        Hope you like this recipe as much as I do!

        Reply
    7. Sara Perea

      July 29, 2021 at 6:56 am

      5 stars
      Looks and sounds 😋 delicious

      Reply
      • Maggie Unzueta

        July 30, 2021 at 11:02 am

        Indeed! This has to be one of my favorite recipes on the blog.

        Reply
    8. Charles Richard

      November 6, 2022 at 12:36 pm

      5 stars
      We love this recipe! Easy and delicious! Perfect Keri meal with Mexican cauliflower rice.

      Reply
      • Maggie U

        November 22, 2022 at 1:25 pm

        Thanks for your comment.

        Reply

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