Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
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Updated Jan 30, 2021
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I actually chose this dish as my signature dish for a reality show audition that came to Denver – MasterChef, Season 2 co-hosted and co-produced by Gordon Ramsay. I still can’t believe I had the courage to audition.
Anyway, I was in line with hundreds of hopeful chefs. I had my handy dandy cooler on wheels that kept my ingredients warm. Once inside the building a group of us were escorted to a kitchen to assemble our signature dish in three minutes, yes, THREE minutes. Folks from the show walked around asking us questions and judges came around tasting our dishes (without saying a word). Then names were called out to proceed to the next round. Guess what? My name was called – I was so excited. I was very surprised at how comfortable and confident I felt in that kitchen.
The next round included meeting with three producers from the show, that’s when I froze. It was one of the most awkward feelings of my life. I stood in front of three judges (just like American Idol) and they asked me off-the-wall questions, like, “Tell us something we don’t know about you just by looking at you.” My voice trembled to answer all their offbeat questions. Then they asked me, “What would you prepare for us for dinner?” I confidently described my favorite Mexican meal – My mother’s green enchilada recipe with all the fixings. One of the producers, in her thick British accent interrupted me and asked, “Is that all you know how to cook, Mexican food?” I said, “Um, um, no, but I prefer to cook and eat Mexican food.” They replied in sync, “Thank you, NEXT!”
I was disappointed but still very proud of myself. I’ve always believed that things happen for a reason, and for some reason I was not meant to fly out to L.A. for that reality show. Maybe the reason is to stay home and write on this blog and continue to work on my dream of writing a cookbook. Either way, whatever it is, I know my day of sharing my recipes with the world will come.
If you LOVE chile rellenos like I do, then you’ll love this recipe. It’s actually a healthier version of a traditional chile relleno, which is wonderful, but it’s definitely not light in authentic Mexican flavor. If you want the good ol’ traditional egg battered deep fried recipe, please stay tuned – That one is coming soon!
Poblanos are readily available at your local grocery store year-round, which makes this dish a wonderful dinner choice for any time of year and is also the perfect Lent meal.
More Chile Relleno Recipes
- Chiles Rellenos (Chiles Rellenos Capeados)
- Chicken Chiles Rellenos
- Chiles Rellenos de Carne Molida
- Chiles Rellenos en Nogada
- Chiles Rellenos de Picadillo
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
Ingredients
- 1 red bell pepper, roasted, peeled, and chopped
- 8 poblano peppers, roasted and peeled
- 2 tablespoons olive oil
- 1 pound peeled and deveined medium shrimp, chopped
- 1/2 teaspoon salt, divided
- 5 garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- ¼ teaspoon ground red pepper
- 1/2 cup crema Mexicana or sour cream
- 3/4 cup fat-free milk, divided
- 3/4 cup shredded quesadilla cheese, 3 ounces
- ½ cup queso fresco, crumbled
- 2 tablespoons chopped fresh cilantro, and sprigs
- 2 tablespoons fresh lime juice
- Pomegranate seeds, optional
Instructions
Roasting chiles and bell pepper:
- Fire up a comal on the stovetop. Rinse the poblano chiles and bell pepper thoroughly and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
- Place roasted chiles and pepper into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the poblano chiles.
- Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
- Chop the bell pepper and discard stem and seeds.
Preparing the filling:
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
- Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add crema Mexicana, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add quesadilla cheese and 1/4 teaspoon salt, stirring until smooth.
- Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture.
- Spoon 3 tablespoons of cheese sauce on 4 plates.
- Stuff each poblano chile with 6 tablespoons shrimp mixture.
- Place 2 stuffed poblanos on cheese mixture and garnish with crumbled queso fresco, cilantro, and pomegranate seeds (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jeanine Thurston
I wanted to share that I really love the story that accompanied this recipe!
What is quesadilla cheese??? I know what queso fresco is but quesadilla cheese?
Oaxaca cheese, asadero cheese, and Chihuahua cheese are all good options. In a pinch, you can use mozzarella.
Yummy dish, & easy to prepare. I’m still shaking my head at the producer’s response. Seriously?? It’s a shame that she seemed so close-minded. Anyway, your fans love your delicious recipes. Keep doing YOU.
Do you think this could be done as a casserole? I have 8 people coming and I don’t wanting to be cooking too much while they are here.
I am so sorry for the delay! Yes, you can absolutely do that.
Is this meant to be served cold? By the time I’ve set most thing aside and turned off the heat on the sauce, everything was more or less room temperature. It was still a great flavor but I’m just wondering how it’s intended.
It is a time consuming dish Ben. I always zap my finished plate in the microwave just because I like my food piping hot, but have had it at room temp too. Its all a matter of preference. Glad you enjoyed it.
Only Mexican and French cousine has been declaired a National heritage by the United Nations, no other country has siccede in getting this designation. This dish ,while not stricktly traditional is “ Muy Mexicano” I will try it.
Congrats on not just making it to level 2 but more importantly for going for it!!! And it’s their lost. I am a proud Latina and like you I am Mexican and I love Mexican food, culture and the whole enchilada. I love Muy Bueno. My go too for new dishes to try. My goal this lent is to also try new homemade dishes. My mom passed away 4 years ago. I wish I had taken the time learned all her cooking. Lucky I have a Tia who is my teacher now.
Ok, I love dishes from all over the world, but I would prefer eating authentic mexican food anyday. I lived in Guanajuato for 6 months and really had my eyes opened to the wonderfull flavors of that country. Best of luck to you!
Beautiful pictures ! Awesome recipe ! From a fellow Texan- nice! Rick Bayless is an AMAZING Chef!
Wish me luck tonight – I am making this for dinner with a side of Mexican Rice. Going to stop at the Mexican tienda in my area to get rolls or bread. Any advice on a good wine to serve? I have a red wine from Chile. Hopefully it pairs nicely with everything else!