Poblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)

This recipe is quite simple with a limited number of ingredients, but very tasty. The combination of textures and flavors works really well: spicy pepper, earthy shrimp, sweet soft onions, and cheesy cheese. If Poblano peppers are not available or you don’t like the spiciness (they are not that spicy actually), you could substitute them with bell peppers of any color and it would also be great. The only real work is skinning and seeding the peppers.

Ingredients

For 4 servings

4 Poblano peppers

300 grams (.66 lb) peeled and deveined large shrimp

100 grams (3.5 oz) freshly grated manchego cheese

100 grams (2/3 cup) minced onion

1 garlic clove, minced

2 Tbsp olive oil

salt

Instructions

When roasting peppers to stuff them, the balance is between roasting them long enough so that you can easily remove the skin, but short enough so they don’t become too soft.

I broiled them for about 3 minutes per side.

Then I put the peppers in a plastic bag to soften the skin some more while the peppers were cooling.

In the meantime, cook the shrimp over very high heat in the olive oil, not more than 1 minute per side. Browning the shrimp will give them more flavor, but they will be cooked through later.

Take the shrimp out of the pan, leaving the oil behind. Season them on both sides with salt and reserve.

Add the onion to the same pan, and cook over medium-low heat…

…until the onions have softened, about 10 minutes. Then add the garlic…

…and cook for another minute. The garlic should not get brown. Turn off the heat.

Peel the peppers. It is not a big deal if a bit of skin doesn’t come off.

Make a slit and carefully remove the seeds from the inside.

Preheat the oven to 225C/440F.

Fill the peppers with half the onions…

…and the shrimp…

…and the other half of the onions.

Cover with grated cheese.

Bake in the oven for 10 minutes at 225C/440F.

Serve at once.

Wine pairing

We had this with a both a white and a red Burgundy, which means Chardonnay and Pinot Noir. The Chardonnay was the better pairing.

Flashback

Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree

10 thoughts on “Poblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)

  1. Stuffed capsicums are very popular in Australia and Romano ones are also often used. The red capsicums can now be bought in baby sizes also – very appropriate for the recipe ! Mr Google has just unformed me that poblano peppers are indeed available in some of our supermarkets tho’ under a different name. Must try your recipe as my fillings have usually followed the meat/rice/spices path . . . yes, I do enjoy our Chardonnays . . . 🙂 !

    Liked by 1 person

  2. This (minus the shrimp) is a very popular dish in Arizona where there is a large Mexican population. I seldom see it on the menus of Mexican places in Toronto but when I do, it is expensive for a dish without meat.
    Adding the shrimp sounds like a wonderful dish, I will definitely give it a try.

    Liked by 1 person

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