Shrimp Stuffed Chili Relleno
In honor of Cinco de Mayo (Mexican Independence day) We have prepared a Shrimp Stuffed Chili Relleno. This Poblano pepper gets roasted then peeled leaving a little char because char is flavor. All the while being stuffed with Shrimp onions pepper and topped off with a cheese filling and then baked until golden brown and bubbly cheese. It is then plated on a beautiful warm tomato based salsa. This dish is our tribute here at The Pink Papaya to Cinco de Mayo. We hope you ENJOY!
Ingredients
Chili Relleno:
- 4 poblanos
- 1 cup green pepper (chopped)
- 1 cup of onions (chopped)
- 4 Cloves Garlic (chopped)
- 1 Large Jalapeno (minced)
- 1 cup of tomatoes (chopped)
- 2 Tbsp. Olive Oil
- 1 tsp. Cumin
- 1 Tbsp. Garlic Salt
- 1 Tbsp. McCormick pepper
- 1 Lb. large Shrimp (cleaned, deveined, and tails off)
- 8 oz. Cream Cheese (room temperature)
- 2 cups of Mexican shredded Cheese
Warm Salsa
- 1 cup tomato (quartered)
- ½ cup cilantro (big chopped)
- 1 jalapeno (quartered with seeds intact ½ cup onions (chopped)
- 4 cloves of Garlic (whole)
- 1 Tbsp. Cholula
- 1 Lime (juiced)
- ¼ Tbsp. Garlic salt
- ½ Tbsp. McCormick pepper
Instructions
- Gather your ingredients
- Preheat the oven to 350 F.
- Turn on your grill to 650 F.
- Put a parchment paper on a baking sheet pan.
- On a sheet pan place your poblanos and drizzle oil on them.
- We are going to grill them until they char all around.
- Now remove and put into a plastic bag. (This helps to peel them.)
- Once the poblano is cool, remove from bag and peel most of the skin. I like a little char, so I leave a little char on the Poblano.
- Now slice a little hole in its side to remove seeds. (careful not to open too much of the poblano.
- Put to the side on a sheet pan, let’s make our filling.
- In a sauté pan let’s place our olive oil.
- Place your onion, tomatoes, peppers, jalapeno, garlic, cumin, garlic salt and pepper into the pan.
- Mix ingredients together and when the onions are soft about 5 minutes add your shrimp.
- Shrimp cooks fast so maybe 3 minutes (remember it has a built-in thermometer when it turns pink it’s done.)
- Take Shrimp mixture out of the pan and put into a big bowl.
- Add your cream cheese and shredded cheese to the shrimp mixture.
- Combine all together.
- Place your poblanos in front of you and carefully start to stuff them as much as you can (we don’t want wimpy chili rellenos!)
- Now top with a little extra shredded cheese.
- Place in your oven and bake for 25 to 30 minutes. Or until golden brown, gooey cheesy deliciousness is in your sight! While we are waiting let’s make the warm salsa.
- Gather all your Salsa ingredients
- Place your salsa ingredients (tomato, cilantro, garlic, onions, jalapenos, lime juice, Cholula, garlic salt and pepper) into a blender.
- Blend until completely smooth and silky.
- Place into a 2 ½ quart pan to warm. Keep at the lowest temperature just to keep it at the ready for plating.
- Pull out your rellenos from the oven if golden and bubbly.
- Using a plating spoon, down a ladle of warm salsa on your plate.
- Now carefully place your Chile Relleno on top of salsa.
- Garnish with Cilantro and limes. Enjoy!
