Cheese and Shrimp Stuffed Poblanos

Chile Rellenos de Camaron y Queso

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Preparation info

  • Difficulty

    Medium

  • Makes

    8

    stuffed poblanos

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

If you love chile rellenos like I do, then you’ll love this recipe. It’s actually a healthier version of a traditional chile relleno that still packs a bold Mexican flavor. If you want the good old traditional egg-battered deep-fried recipe, that one is, but I encourage you to give this one a try too. Poblanos are readily available at grocery stores year-round, which makes this dish a welcoming dinner choice for any time of year. It’s also a filling and flavorful meat-free meal during Lent.

Ingredients

  • 8 poblano chiles, roasted and peeled
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, peeled, deveined, and chopped
  • ½ teaspoon salt, divided
  • 5 cloves garlic, minced
  • tablespoons all-purpose flour
  • ¼ teaspoon ground black pepper
  • ½ cup crema Mexicana or sour cream
  • ¾ cup fat-free milk, divided
  • ¾ cup (3 ounces) shredded quesadilla cheese
  • 1 red (bell) pepper, roasted, peeled, seeded, and chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • ½ cup queso fresco, crumbled
  • Pomegranate seeds (optional)

Method

Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

Prepare the Filling

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle shrimp with ¼ teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan and reserve.

Add garlic to pan; sauté 30 seconds, stirring constantly. Add flour and ground black pepper; cook 1 minute, stirring constantly. Slowly add crema Mexicana, stirring with a whisk. Stir in ½ cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes.

Add quesadilla cheese and ¼ teaspoon salt and stir until smooth and cheese melts. Place cup of cheese mixture in a large bowl; reserve remaining cheese mixture.

Add cooked shrimp, roasted bell pepper, cilantro, and lime juice to the cup cheese mixture; toss to coat.

To Serve

Stir remaining ¼ cup milk into reserved cheese mixture. Spoon 3 tablespoons of this cheese sauce onto each of four plates.

Stuff each poblano chile with 6 tablespoons shrimp mixture. Place 2 stuffed poblanos onto each plate with cheese mixture and garnish with crumbled queso fresco, some cilantro, and pomegranate seeds (optional).