Chiles Rellenos de Camaron
Chiles Rellenos de Camaron
Ingredients
For the Chiles
- 4 poblano chiles, roasted, peeled, and split open
For the Shrimp Filling
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1 tablespoon Old Bay seasoning
For the Creamy Sauce
- 1/2 onion, diced
- 2 jalapeños, diced
- 2 Roma tomatoes, diced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 cup water
- 1 cup milk
- 1 cup mozzarella cheese, shredded
For Assembly
- 1 cup Oaxaca cheese, shredded, or additional shredded cheese
Instructions
- 1
Prepare the shrimp: In a large pan, melt 4 tablespoons of butter over medium heat.
⏱️ 2 min
- 2
Add 1 tablespoon of minced garlic to the melted butter and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 7 min
- 6
Add 2 diced Roma tomatoes to the pan and mix well with the other vegetables.
⏱️ 2 min
- 7
Stir in 1 tablespoon of paprika and 1 tablespoon of garlic powder. Mix to combine.
⏱️ 1 min
- 8
Pour in 1 cup of water. Stir and let the sauce simmer for approximately 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 9
Add 1 cup of milk to the simmering sauce and mix well.
⏱️ 1 min
- 10
Add 1 cup of shredded mozzarella cheese to the sauce. Stir continuously until the cheese is fully melted and incorporated, creating a creamy sauce.
⏱️ 3 min
- 11
Return the previously cooked shrimp to the pan with the sauce and mix everything together.
⏱️ 1 min
- 12
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.
⏱️ 5 min
- 13
Top the stuffed chiles with 1 cup of shredded Oaxaca cheese (or additional shredded cheese).
⏱️ 1 min
- 14
Final Cooking: Carefully place the stuffed poblano chiles back into the pan with any remaining sauce. Cover the pan with a lid.
⏱️ 1 min
- 15
Cook over medium-low heat until the cheese on top of the chiles is melted and bubbly, about 5-7 minutes.
⏱️ 7 min
- 16
Serve the Chiles Rellenos de Camaron hot, optionally with a side of rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chiles Rellenos de Camaron
For the Chiles
- 4 poblano chiles, roasted, peeled, and split open
For the Shrimp Filling
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1 tablespoon Old Bay seasoning
For the Creamy Sauce
- 1/2 onion, diced
- 2 jalapeños, diced
- 2 Roma tomatoes, diced
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 cup water
- 1 cup milk
- 1 cup mozzarella cheese, shredded
For Assembly
- 1 cup Oaxaca cheese, shredded, or additional shredded cheese
Instructions
- 1
Prepare the shrimp: In a large pan, melt 4 tablespoons of butter over medium heat.
⏱️ 2 min - 2
Add 1 tablespoon of minced garlic to the melted butter and sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 7 min - 6
Add 2 diced Roma tomatoes to the pan and mix well with the other vegetables.
⏱️ 2 min - 7
Stir in 1 tablespoon of paprika and 1 tablespoon of garlic powder. Mix to combine.
⏱️ 1 min - 8
Pour in 1 cup of water. Stir and let the sauce simmer for approximately 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 9
Add 1 cup of milk to the simmering sauce and mix well.
⏱️ 1 min - 10
Add 1 cup of shredded mozzarella cheese to the sauce. Stir continuously until the cheese is fully melted and incorporated, creating a creamy sauce.
⏱️ 3 min - 11
Return the previously cooked shrimp to the pan with the sauce and mix everything together.
⏱️ 1 min - 12
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.
⏱️ 5 min - 13
Top the stuffed chiles with 1 cup of shredded Oaxaca cheese (or additional shredded cheese).
⏱️ 1 min - 14
Final Cooking: Carefully place the stuffed poblano chiles back into the pan with any remaining sauce. Cover the pan with a lid.
⏱️ 1 min - 15
Cook over medium-low heat until the cheese on top of the chiles is melted and bubbly, about 5-7 minutes.
⏱️ 7 min - 16
Serve the Chiles Rellenos de Camaron hot, optionally with a side of rice.
⏱️ 1 min