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 RECIPE BY TASTY

Steps:

• Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
• Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
• Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
• Stuff each chile with the queso fresco.
• Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
• Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
• Serve immediately with warm corn tortillas alongside.
• Enjoy!