Best Creamy Shrimp Chorizo Chiles Rellenos Recipes

BAKED CHILES RELLENOS WITH SHRIMP

Steps:

• Preheat oven to broil setting.
• Coat peppers in olive oil and sprinkle with salt and pepper.
• Place peppers on a baking sheet and blacken under broiler, 3 minutes on one side and then turn over for another 3 minutes.
• Place peppers in a paper bag and let cool. Once cool, peel outer skin and carefully slit peppers open on one side. Remove seeds, leaving stems attached. Set aside to fill later.
• Heat 1 tsp olive oil in a heavy saucepan.
• Add tomatoes and onions to pan over medium to medium/high heat.
• Season with salt and pepper and allow to simmer/reduce for about 15-20 minute until tomatoes are cooked all the way down.
• Stir in garlic, broth and enchilada sauce and allow to come to a slight boil.
• Add shrimp to sauce and cook for approximately 2 minutes on each side (it's ok if they're slightly under cooked, they will finish cooking in the oven later). Remove shrimp and set aside.
• Reduce heat and stir in the heavy cream a little at a time until reaching desired consistency.
• Place a thin layer of enchilada sauce in the bottom of a baking dish or cast iron skillet, reserve the remaining sauce for the bottom of each chile. Arrange all of the peppers in the dish over the sauce.
• Open the slit on one of the peppers being careful not to rip the membrane and add a spoonful of enchilada sauce in bottom of pepper. Repeat with remaining peppers.
• Place a thin slice of cheese in the bottom of the pepper and stuff with shrimp. Top with a spoonful of the ancho chile cream sauce and another thin slice of cheese.
• Try to pull the sides of the peppers up to "close" them.
• Bake at 400 for 20-25 minutes until cheese is melted. If desired, place under broiler for the last few minutes.
• Garnish with cilantro, sliced avocado or other favorite toppings and serve.

CHILE RELLENOS BETTER THAN FRIED

Steps:

• Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
• To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
• Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
• Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
• Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
• Place peppers in caserole dish
• Beat eggs
• Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
• Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
• Wisk together. Mixture does not have to be smooth
• Pour mixture over the chilies
• Sprinkle Cheddar cheese on top
• OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
• Bake for 30 minutes or until cheese is melted
• Serve with your favorite mexican side dish

CHILES RELLENOS

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.