Shrimp Chile Rellenos



Cover with oil. Use tongs to help move the peppers. Make sure the peppers are charred on all sides.

Roast the Poblano chiles


Steam the roasted poblano peppers in a plastic bag, then remove the skins of the peppers. Cut in the middle and remove the seeds and veins.

Peel and devein the peppers


In a large skillet, heat the olive oil. Cook the tomato and onion, then add the shrimp.

Add tomato, onion and shrimp


You can also add oregano, cumin, or paprika.

Season with salt and pepper


Once the shrimp have turned pink, turn the heat off. By removing the shrimp from the heat like this, they won’t get tough.

Remove from the heat


Fill the poblano peppers with the shrimp mixture. Leave some room for the cheese.

Stuff the peppers with filling


Place the poblanos in a large baking dish and top them with cheese. Bake until golden brown.

Add cheese


While the Shrimp Chile Rellenos are in the oven, add 1 cup sour cream, 1 chipotle pepper, and salt to a blender. Blend until smooth.

Make the Chipotle sauce


You can serve them with Arroz Blanco, Refried Beans, Salad, and lime. You'll love every bite!

Time to serve

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