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Home » Roasted Shrimp Poblanos Rellenos Recipe

Roasted Shrimp Poblanos Rellenos Recipe

Shrimp Rellenos

Baja Shrimp Poblanos Rellenos

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Baja Poblanos Rellenos Recipe
 
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Seafood in a creamy sauce stuffed into fruity poblano peppers - all with the colors of the Mexican flag. A flavor fiesta for your mouth!
Author: Donna
Recipe type: Main Dish
Cuisine: Southwest
Serves: 6
Ingredients
  • 1 jar (12 ounces) roasted red bell peppers, drained
  • 1 can (15 ounces) fire-roasted diced tomatoes, UNdrained
  • 1 teaspoon salt
  • 6 large poblano peppers
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 2 teaspoons ground cumin
  • 1 pound medium peeled and deveined raw shrimp
  • 1 cup (2 ounces) Monterey jack cheese, grated
  • 2 ounces cream cheese
  • ½ cup queso fresco, crumbled, for garnish
  • ½ cup diced cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend red peppers and diced tomatoes and salt in a blender until very smooth. Pour into a 9 by 13 baking pan, or in six oblong baking dishes.
  3. Cook peppers in the microwave oven for about 2 minutes, just until softened.
  4. Cut a long slit in one side of the poblanos from stem to tip. Scoop out all seeds and pulp from inside poblano.
  5. In a large skillet, heat oil over medium high heat. Add onion and cook 3 minutes. Add garlic, jalapeno and cumin and cook another 1 to 2 minutes, until fragrant. Dice the shrimp and add to skillet. Cook until shrimp is translucent. Stir in cream cheese and then Monterey Jack cheese until melted. Remove from heat.
  6. Stuff the poblanos with the shrimp mixture and then place in the pan(s) with the sauce.
  7. Bake at top of oven for about 40 minutes, until lightly browned and bubbly around edges. Serve warm.
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Other bloggers do chiles rellenos:

One of the best casserole-style chiles rellenos is made by South Beach Queen Kalyn at Kalyn’s Kitchen
Check out the Mexican classic version at Mexico in my Kitchen
And a Blog About Food has a fabulous version

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Filed Under: Mexican food Tagged With: chile relleons recipe, roasted chiles rellenos, shrimp chile rellenos

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Reader Interactions

Comments

  1. Judy @Savoring Today

    May 7, 2013 at 6:36 am

    Oh my goodness! This looks absolutely delicious, it is printed and in my ‘make soon’ stack — there are a few. I like everything about this, the sauce sounds perfect and the cheese a perfect balance. YUM!

    Reply
    • Donna

      May 7, 2013 at 9:05 pm

      Judy – you just made my day! I am thrilled when people want to try my food!

      Reply
  2. Kalyn

    May 7, 2013 at 4:31 pm

    This looks just amazing, bookmarked!

    Reply
    • Donna

      May 7, 2013 at 9:04 pm

      Thanks Kalyn – and this is *fairly* SB friendly, too!

      Reply
  3. RavieNomNoms

    May 8, 2013 at 6:55 am

    This looks fantastic!!! I wish I was having this for lunch or dinner today! Delicious!

    Reply
    • Donna

      May 11, 2013 at 10:22 am

      Come on over and I’ll make you one!

      Reply
  4. JC

    May 9, 2013 at 5:53 pm

    I can’t wait to try this. I love everything Rellenos and this looks deliciously decadent. I’m drooling just thinking about this dish. Making it this weekend!!! Thank you so much for sharing.

    Reply
    • Donna

      May 11, 2013 at 10:20 am

      Hey JC – really, really love how these rellenos turned out!

      Reply
  5. Barbara @ Barbara Bakes

    May 11, 2013 at 6:21 am

    What a fantastic, easy recipe. The sauce is such a great color.

    Reply
    • Donna

      May 11, 2013 at 10:19 am

      Thanks Barbara – these really are fabulous!

      Reply
  6. SeattleDee

    May 12, 2013 at 8:53 pm

    You just set the main dish for Tuesday’s cooking class with my niece. I love the easy approach to the sauce and the unique filling ingredients Mmmmm, I can almost taste it already; much more interesting than my usual vegie, cheese and rice or quinoa rellenos.

    Reply
    • Donna

      May 13, 2013 at 10:12 pm

      Yours sound YUm as well – I love rellenos with pretty much any filling! And your niece is a lucky girl!

      Reply
  7. Carmen

    January 19, 2014 at 5:30 pm

    Do you not peel the peppers?

    Reply
    • Donna

      January 25, 2014 at 3:20 pm

      No, Carmen – I don’t peel them. You can if you like, but I find it makes little difference in this recipe. Do try this one!

      Reply

Trackbacks

  1. Chile Rellenos Recipe | Leite's Culinaria says:
    November 16, 2013 at 3:53 pm

    […] Roasted Shrimp Poblanos Rellenos from Everyday Southwest […]

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Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. Read More…

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