Shrimp Chile Rellenos

INGREDIENTS

01

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

Roast the Poblano chiles

02

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

03

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

Add tomato, onion and shrimp

04

You can also add oregano, cumin, or paprika.

Season with salt and pepper

05

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

06

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

Stuff the peppers with filling

07

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

Add cheese

08

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

09

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

Time to serve

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