Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
User Reviews
5
Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
Description
Chiles Rellenos de Camarones y Queso are poblano peppers filled with a flavorful shrimp and cheese mixture. First, the poblanos and a red bell pepper are roasted until their skins blister and blacken, then peeled and seeded carefully to retain their shape. The shrimp are cooked briefly with garlic, seasoned with salt and a pinch of ground red pepper, then combined with crema mexicana, milk, and a blend of quesadilla and queso fresco cheeses to form a creamy filling. Cilantro and lime juice add brightness. The mixture is stuffed into the roasted peppers and can be garnished with pomegranate seeds for color and texture contrast.
The combination of smoky roasted peppers and creamy, savory shrimp filling creates a balanced dish with layers of flavor and texture. The cheeses melt into a smooth filling that contrasts with the slight heat of the peppers and the firm bite of shrimp. This dish works well as an appetizer or a main course served alongside rice or a fresh salad.
Using light cheese can reduce calories without changing the overall flavor much. Roasting and peeling the chiles carefully helps keep their structure intact for stuffing. The filling uses a small amount of flour to help thicken the creamy sauce and bind the ingredients. Fresh cilantro and lime juice at the end lift the flavors.
Ingredients
- 1 red bell pepper roasted, peeled, and chopped
- 8 poblano pepper roasted and peeled
- 2 tablespoons olive oil
- 1 pound Shrimp chopped, medium, peeled and deveined
- 1/2 teaspoon salt divided
- 5 garlic minced, cloves
- 1 1/2 tablespoons all-purpose flour
- ¼ teaspoon ground red pepper
- 1/2 cup crema mexicana or sour cream
- 3/4 cup milk divided, fat-free
- 3/4 cup quesadilla cheese 3 ounces, shredded
- ½ cup queso fresco crumbled
- 2 tablespoons cilantro and sprigs, chopped, fresh
- 2 tablespoons lime juice fresh
- pomegranate seeds optional
Instructions
Roasting chiles and bell pepper:
- Fire up a comal on the stovetop. Rinse the poblano chiles and bell pepper thoroughly and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
- Place roasted chiles and pepper into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the poblano chiles.
- Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
- Chop the bell pepper and discard stem and seeds.
Preparing the filling:
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
- Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add crema Mexicana, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add quesadilla cheese and 1/4 teaspoon salt, stirring until smooth.
- Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture.
- Spoon 3 tablespoons of cheese sauce on 4 plates.
- Stuff each poblano chile with 6 tablespoons shrimp mixture.
- Place 2 stuffed poblanos on cheese mixture and garnish with crumbled queso fresco, cilantro, and pomegranate seeds (optional).
Notes
- Choose red bell peppers carefully to roast evenly alongside the poblanos for consistent texture.
- Be gentle when removing the blackened skin from the poblano chiles to keep their skins intact for stuffing.
- Use light cheese as a substitute to reduce calories without affecting texture significantly.
- Add pomegranate seeds as a garnish for color and a slight pop in texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 360mg | 120% |
| Sodium | 1560mg | 65% |
| Potassium | 717mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2273IU | 45% |
| Vitamin C | 238mg | 264% |
| Calcium | 686mg | 69% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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