Fish & Seafood

Chiles Rellenos

Chiles Rellenos is basically stuffed and roasted poblano peppers

Poblano peppers are mild chilis that have a taste somewhere between a bell pepper and a jalapeno

Preheat your oven to 400 F

I’m starting with 8 poblano peppers

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 Cut them in half and remove the seeds and ribs

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Place on a sheet pan and par roast them for about 15 minutes

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Remove from the oven and set aside

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Next I have 2 pounds of peeled and deveined shrimp

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Season these with 1 tablespoon of paprika, and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Heat 2 tablespoons of extra virgin olive oil over medium heat and add the shrimp in

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Cook the shrimp for around 2 minutes per side, remove them and set aside

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Next we will need 1 red bell pepper, 1 onion, 4 garlic cloves, 2 cups of frozen corn and 12 ounces of cheddar (8 for the shrimp mixture, 4 for topping the peppers)

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Peel and chop the onion, chop the pepper and garlic

Add to the pan, season with a pinch of salt and pepper and cook 10-12 minutes until the vegetables start to soften

Add in the corn and cook 2 more minutes

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Add the shrimp back in and remove from the heat

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Next we are going to shred an 8 ounce block of chedder

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Fold this into the shrimp mixture

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Now it’s time stuff our peppers

I was able to fit about 3 shrimp per poblano half and then cover with at least 2 tablespoons of the corn mixture

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Now lets stuff the rest

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I also top each one with some extra cheddar (because there is never enough cheese)

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Place in a 400 F preheated oven for 8-10 minutes, then turn the oven up to broil and cook 1-2 minutes more or until the cheese is bubbly

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Sprinkle with some fresh cilantro and dig in!!

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Enjoy!!!

Simply Sundays! ~ Chiles Rellenos

  • Servings: 8-12
  • Difficulty: Medium
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Ingredients

8 poblano peppers

2 pounds of peeled and deveined shrimp

1 tablespoon of paprika

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 red bell pepper

1 onion

4 garlic cloves

2 cups of frozen corn

12 ounces of cheddar cheese (8 for the shrimp mixture, 4 for topping the peppers)

Fresh chopped cilantro for serving (optional)

Directions

Preheat your oven to 400 F.  Cut the poblano peppers in half and remove the seeds and ribs. Place on a sheet pan and par roast them for about 15 minutes.  Remove from the oven and set aside

Season 2 pounds of peeled and deveined shrimp with 1 tablespoon of paprika, and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Heat 2 tablespoons of extra virgin olive oil over medium heat.  Cook the shrimp for around 2 minutes per side, remove them and set aside

Next chop  1 red bell pepper.  Peel and chop 1 onion and 4 garlic cloves.   Add to he pan, sprinkle with a pinch of salt and pepper and cook 10-12 minutes until the vegetables start to soften.  Add in 2 cups of frozen corn and cook for 2 more minutes.  Add the shrimp back in and remove from the heat

Shred the cheddar.  Add around 8 ounces to the shrimp mixture and fold it in.  Stuff the peppers with around 3 shrimp and 2 tablespoons of mixture in each.  Top each pepper with a sprinkle of your reserved cheddar

Place in a 400 F preheated oven for 8-10 minutes, then turn the oven up to broil and cook 1-2 minutes more or until the cheese is bubbly.  Sprinkle with fresh cilantro (optional) and serve

Tools used to make this recipe

Lodge Cast Iron Skillet, Pre-Seasoned, 12-inch

Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch

Simply Bamboo 13.5″ Valencia Bamboo Cutting Board

Cuisinart Boxed Grater

OXO Good Grips Fish Turner

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

© Simply Sundays 2016
All rights reserved

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