Shrimp Stuffed Poblanos (Chiles Rellenos de Camarones)

August 1, 2020 Comments Off on Shrimp Stuffed Poblanos (Chiles Rellenos de Camarones)
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Shrimp Stuffed Poblanos (Chiles Rellenos de Camarones)

Shrimp gets a creamy and cheese preparation in these Mexican stuffed peppers. Serve with a smokey chipotle sour cream sauce. The peppers can be prepared a day ahead, if you like. Peeling the peppers produces the best texture but you can skip this if you like for ease.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chili, dairy-free, dinner, egg-free, Latin American, lunch, main, mexican, nut-free, seafood, shrimp
Servings: 4
Calories: 527kcal
Author: Jenny Ross

Ingredients

Peppers

Shrimp Filling

  • 1 pound shrimp deveined and tails removed, coarsely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper fresh ground
  • 1/2 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1 tablespoon avocado oil
  • 1/4 yellow onion diced
  • 4 garlic cloves minced
  • 1/2 cup tomato finely diced, 1 small tomato
  • 1/2 cup cream cheese or Kite Hill cream cheese for dairy-free
  • 1 cup Pepper Jack shredded, divided omit for dairy-free

Chipotle Cream Sauce

  • 1 chipotle in adobo from a can
  • 1 cup sour cream or 1 cup coconut cream with 1 tablespoon lime juice for dairy-free
  • salt and pepper to taste

For Serving

  • lime wedges for serving
  • cilantro for garnish, optional

Instructions

  • Coat the poblanos with 1 tablespoon avocado oil and place onto a rimmed baking sheet. Broil until charred then turn and broil remaining sides until charred all over. Alternatively, if you have a gas stove, you can flame the chilis directly, holding each chili with tongs and turning in the flame to char the outside. Place the chilis in a plastic bag or a covered glass dish to steam to 15 minutes. This will help the skin to separate and makes it easy to remove.
  • While the peppers steam, make the filling. Toss the shrimp with the salt, pepper, cumin, and coriander. Set aside.
  • Heat a large pan over medium heat and when hot, add a tablespoon of avocado oil. When the oil is hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, another minute. Add the tomatoes and cook until little liquid remains, another 5 minutes.
  • Add the shrimp and cook until opaque and cooked through, about 3-5 minutes. Add cream cheese and stir to combine. Remove from heat and stir in half the Pepper Jack Cheese.
  • Use the back of a spoon to help strip the charred skins off the poblanos (you don’t need to get everything, just try to get what you can). Cut a slit in the pepper and remove the seeds and membrane, leaving the stem attached.
  • Stuff the shrimp filling into each pepper. Top with remaining half of the cheese, if using and lay the peppers onto a greased rimmed baking sheet. Broil for 5 minutes, or until the cheese is melted.
  • While the stuffed peppers broil, blend the chipotle cream sauce ingredients until completely smooth in a blender. Season to taste with salt and pepper.
  • Serve stuffed peppers with a drizzle of the chipotle cream, some fresh lime, and cilantro.
Nutrition Facts
Shrimp Stuffed Poblanos (Chiles Rellenos de Camarones)
Amount per Serving
Calories
527
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
372
mg
124
%
Sodium
 
1804
mg
78
%
Potassium
 
508
mg
15
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
34
g
68
%
Vitamin A
 
1739
IU
35
%
Vitamin C
 
105
mg
127
%
Calcium
 
484
mg
48
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
August 2, 2020

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