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.
Servings: 4
Calories: 527kcal
Ingredients
Peppers
- 1 tablespoon avocado oil
- 4 poblano 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!