Chile Rellenos con Camarón y Queso~La Casita

Chile Rellenos con Camarón y Queso Chili Relleños con Camarón y Queso

Served with Salsa Jitomate

At La Casita, Irma serves these with classic home-style rice, frijoles and salad.


6 poblano chiles
18 medium fresh shrimp, peeled and deveined
1/2 cup white onion, chopped
1 medium jalapeno pepper, seeded, deveined and chopped
1 cup Mexican white cheddar cheese in small strips to fit into poblanos
2 eggs, separated
1 tablespoon flour
¼ teaspoon salt
Vegetable Oil for frying
Crumbled queso fresco for topping
Cilantro for garnish

Salsa Jitomate
6 medium roma tomatoes, chopped
1/2 cup white onion, chopped
¼ cup poblano (or other mild chili), chopped
½ cup Water
¼ Teaspoon canela (or to taste)
Pinch sugar
Pinch salt

Prepare Salsa Jitomate ahead

Cook tomatoes, onions and chilis in water over medium heat until fully cooked. Puree in blender or food processor until almost smooth.

Add canela, piloncillo, salt to taste. Keep warm for immediate use or refrigerate up to 5 days.

Prepare Relleños

Roast 6 poblano chiles until charred. Place in single layer in 8 x 10 glass pan and cover with plastic wrap. Set aside; allow to steam. When cooled, remove skins.

While chilis are cooling, sauté onion and jalapeno over medium heat until just soft, one or two minutes; add shrimp and continue to cook until shrimp are just pink.

Make a slit (not too large) on the side of each chili. Remove seeds and spines through this opening.

Stuff with shrimps, onion/jalapeno mixture and cheese; close opening with toothpick if necessary.

Whip egg whites to stiff peaks. Lightly beat egg yolks, add flour and salt. Fold whites into yolks.

Heat oil is large, heavy frying pan over medium heat to 350-375? Oil should be ¾ inch high in pan.

Dredge each stuffed chili in beaten egg mixture and carefully place in hot oil.

When golden, turn to fry other side. Hold in warm oven in glass pan on paper towels to drain; until all chilis are finished.

To serve: spoon Salsa Jitomate on serving platter or individual plates; place Chili Relleños on salsa. Sprinkle with queso fresco if desired. Garnish with cilantro.


user image Bob Richards

YUMM….A great recipe – one of my favorites but why do we substitute the UK Prime Minister (Cameron) for a prawn (Camarón)?

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