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Prepare the shrimp: In a large pan, melt 4 tablespoons of butter over medium heat.

Add 1 tablespoon of minced garlic to the melted butter and sauté for 30 seconds until fragrant.

Add 1 pound of peeled and deveined shrimp to the pan. Season with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of chicken bouillon, and 1 tablespoon of Old Bay seasoning.

Cook the shrimp, stirring occasionally, until they are pink and cooked through, about 3-5 minutes. Remove the cooked shrimp from the pan and set aside in a bowl.

Prepare the sauce: Using the same pan (do not clean it), add 1/2 diced onion and 2 diced jalapeños. Sauté over medium heat until softened, about 5-7 minutes.

Add 2 diced Roma tomatoes to the pan and mix well with the other vegetables.

Stir in 1 tablespoon of paprika and 1 tablespoon of garlic powder. Mix to combine.

Pour in 1 cup of water. Stir and let the sauce simmer for approximately 5 minutes, allowing the flavors to meld.

Add 1 cup of milk to the simmering sauce and mix well.

Add 1 cup of shredded mozzarella cheese to the sauce. Stir continuously until the cheese is fully melted and incorporated, creating a creamy sauce.

Return the previously cooked shrimp to the pan with the sauce and mix everything together.

Assemble the Chiles Rellenos: Take the 4 roasted, peeled, and split poblano chiles. Spoon the shrimp and creamy sauce mixture generously into each poblano chile.

Top the stuffed chiles with 1 cup of shredded Oaxaca cheese (or additional shredded cheese).

Final Cooking: Carefully place the stuffed poblano chiles back into the pan with any remaining sauce. Cover the pan with a lid.

Cook over medium-low heat until the cheese on top of the chiles is melted and bubbly, about 5-7 minutes.

Serve the Chiles Rellenos de Camaron hot, optionally with a side of rice.


Prepare the shrimp: In a large pan, melt 4 tablespoons of butter over medium heat.

Add 1 tablespoon of minced garlic to the melted butter and sauté for 30 seconds until fragrant.

Add 1 pound of peeled and deveined shrimp to the pan. Season with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of chicken bouillon, and 1 tablespoon of Old Bay seasoning.

Cook the shrimp, stirring occasionally, until they are pink and cooked through, about 3-5 minutes. Remove the cooked shrimp from the pan and set aside in a bowl.

Prepare the sauce: Using the same pan (do not clean it), add 1/2 diced onion and 2 diced jalapeños. Sauté over medium heat until softened, about 5-7 minutes.

Add 2 diced Roma tomatoes to the pan and mix well with the other vegetables.

Stir in 1 tablespoon of paprika and 1 tablespoon of garlic powder. Mix to combine.

Pour in 1 cup of water. Stir and let the sauce simmer for approximately 5 minutes, allowing the flavors to meld.

Add 1 cup of milk to the simmering sauce and mix well.

Add 1 cup of shredded mozzarella cheese to the sauce. Stir continuously until the cheese is fully melted and incorporated, creating a creamy sauce.

Return the previously cooked shrimp to the pan with the sauce and mix everything together.

Assemble the Chiles Rellenos: Take the 4 roasted, peeled, and split poblano chiles. Spoon the shrimp and creamy sauce mixture generously into each poblano chile.

Top the stuffed chiles with 1 cup of shredded Oaxaca cheese (or additional shredded cheese).

Final Cooking: Carefully place the stuffed poblano chiles back into the pan with any remaining sauce. Cover the pan with a lid.

Cook over medium-low heat until the cheese on top of the chiles is melted and bubbly, about 5-7 minutes.

Serve the Chiles Rellenos de Camaron hot, optionally with a side of rice.
