Meet your new favorite chile relleno!
I have grown to love this new way of making chiles rellenos (stuffed chiles) – roasted. Not fried.
Oh sure, I love the traditional battered, deep fried classic Anaheim chiles stuffed with cheese. But. They are a huge mess to make and are loaded with calories and fat. I became a believer in this style when I had a roasted relleno at a restaurant, and I now make them all the time at home.
These have an easy, flavorful sauce of roasted red bell peppers and tomatoes underneath them while roasting. And the shrimp (and/or crab if you like) with a little cream cheese and Monterey Jack cheese make a perfect creamy stuffing.
We celebrate Cinco de Mayo fully at the Kelly casa – and food is front and center at our celebration, of course. Try our fabulous Vegan Nachos with Chipotle Lentil Sauce or our Corn Pudding Poblano Cups. !Arriba! !Arrrriiiiiiiiiiiba!
(( Fun Fact: Can you see The Hubs – my food photographer – in the photo? His reflection is in the spoon! ))
— posted by Donna
- 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
- 1 tablespoon 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 (1 ounce) Monterey jack cheese, grated
- 2 ounces low fat cream cheese
- ½ cup queso fresco, crumbled, for garnish
- ½ cup diced cilantro for garnish
- Preheat oven to 350 degrees.
- Blend red peppers, diced tomatoes and salt in a blender until very smooth. Pour into a 9 by 13 baking pan, or in six oblong baking dishes.
- Cook poblano peppers in the microwave oven for about 2 minutes, just until softened.
- Cut a long slit in one side of the poblanos from stem to tip. Scoop out all seeds and pulp from inside poblanos.
- 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.
- Stuff the poblanos with the shrimp mixture and then place in the pan(s) with the sauce.
- Bake at top of oven for about 40 minutes, until lightly browned and bubbly around edges. Serve warm.
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
Must try this Roasted Green Chile Relleno Casserole, Some the Wiser
How about Chiles Rellenos de Picadillo, Mexico in my Kitchen