Entree: Mexico – Baja California – Chiles rellenos de camarón (Shrimp-stuffed chiles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large poblano chiles
- 1 lb (454 g) raw shrimp, peeled, deveined and coarsely chopped
- 1 medium white onion, finely chopped (about 4 1/4 oz (120 g))
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 2 medium tomatoes, roasted and pureed (about 10 oz (280 g) total)
- 1/4 cup (60 ml) chicken or seafood stock
- 1/2 tsp (2.5 g) ground cumin
- 1/4 cup (60 g) chopped fresh cilantro, divided
- 6 oz (170 g) queso Oaxaca or mozzarella, shredded
- 1/4 cup (30 g) all-purpose flour, for dredging
- 4 large eggs, approx. 7 oz (200 g), separated (whites whipped for batter)
- Salt and freshly ground black pepper, to taste
- 1/2 tsp (2.5 g) baking powder (optional, for lighter egg foam)
- 1 1/2 cups (360 ml) vegetable oil for frying
- Lime wedges, for serving

Show original ingredient measurements

- 4 large poblano chiles
- 1 lb (454 g) raw shrimp, peeled, deveined and coarsely chopped
- 1 medium white onion, finely chopped (about 120 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 2 medium tomatoes, roasted and pureed (about 10 oz / 280 g total)
- 1/4 cup (60 ml) chicken or seafood stock
- 1/2 tsp (2.5 g) ground cumin
- 1/4 cup (60 g) chopped fresh cilantro, divided
- 6 oz (170 g) queso Oaxaca or mozzarella, shredded
- 1/4 cup (30 g) all-purpose flour, for dredging
- 4 large eggs, approx. 200 g, separated (whites whipped for batter)
- Salt and freshly ground black pepper, to taste
- 1/2 tsp (2.5 g) baking powder (optional, for lighter egg foam)
- 1 1/2 cups (360 ml) vegetable oil for frying
- Lime wedges, for serving

Instructions

1. Roast the poblanos directly over a gas flame or under a broiler until charred on all sides, about 8–10 minutes, turning. Place in a bowl and cover with plastic or a towel for 10 minutes to steam; peel off charred skin, make a lengthwise slit and remove seeds and membranes while keeping each pepper intact. Set aside.
2. For the filling, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add half the chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
3. Add the chopped shrimp, cumin, salt and pepper. Cook, stirring, until shrimp are just opaque, 2–3 minutes. Stir in half the cilantro and remove from heat. Allow to cool slightly, then fold in the shredded queso Oaxaca.
4. Gently stuff each poblano with the shrimp-and-cheese mixture, taking care not to overfill or tear the chiles. Close the slit and set on a plate.
5. Prepare the tomato sauce: in a blender, puree the roasted tomatoes with the remaining onion and 1/4 cup (60 ml) stock until smooth. Season with salt and a little pepper. Warm the sauce in a small saucepan and adjust seasoning; keep warm.
6. In a clean bowl, whip the egg whites with 4 large egg whites (from the separated eggs) and the baking powder (if using) to stiff peaks. Lightly beat the yolks and fold them gently into the whipped whites to form an airy batter.
7. Heat 1 1/2 cups (360 ml) vegetable oil in a deep skillet to about 350°F (175°C). Lightly dust each stuffed poblano with 1/4 cup (30 g) flour, shaking off excess, then dip into the egg batter to coat completely.
8. Fry 1–2 chiles at a time, seam-side up, until the batter is golden and set, 3–4 minutes per side. Transfer to a paper-towel-lined rack to drain briefly.
9. To serve, spoon warm tomato sauce on plates, place a fried chile on top, sprinkle with remaining cilantro and a squeeze of lime. Serve immediately while crisp.